Italian Veal Chops  

4 Servings
4 Veal Loin Chops, 3/4 inch thick
1 tablespoon oil
2 tablespoons butter
2 crushed cloves of fresh garlic
1/4 cup diced celery
2 chopped shallots
1/4 cup green pepper cut in strips
1/4 cup dry white wine
1 can tomato sauce (7 1/2 oz)
2 tablespoons chopped parsley
2 tablespoons flour
2 teaspoons paprika
Salt and pepper to taste
Seasoned Flour mix for chops
2 tablespoons flour
2 teaspoons paprika1 teaspoon
salt Pepper to taste
Preheat oven to ( 95°C). Make Ahead Seasoned flour by adding:
2 tablespoons flour  and 2 teaspoons paprika
Salt and pepper to taste. Heat the oil and butter in a heavy skillet.  Place both sides of slightly moistened chops into the seasoned flour mixture.  Brown on each side in the hot oil/butter mixture for 3 minutes each side.  Remove the chops from the skillet and keep warm in the oven at a warming heat of 200°F.  
In the same skillet, add the chopped vegetables: Garlic, celery, shallots and pepper strips.  Cook on a low heat, in order not to cause browning. Add the white wine to the skillet and allow the mixture to reduce for 2 minutes.  Add the tomato sauce and stir.  Return the chops to the skillet and cover the loin chops with the sauce.  Cover the pan and let simmer for about 20 minutes, until tender.  Add salt and pepper to taste.  
Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley.  Serve with: buttered noodles or rice.