*  Exported from  MasterCook  *

                     Veal Chops With Sage Vinaigrette

Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        * Italian
                Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Veal chops - (ea 1" thk)
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
     1/2  bunch         Fresh sage, leaves only -- chopped (about 1/4
                        cup)
   3      large         Shallots -- finely diced
     1/3  cup           Extra-virgin olive oil
                        Juice of 1 lemon, freshly squeezed

   Preheat grill or broiler.  Season chops to taste with salt and pepper.  When coals have cooled down, grill 8 to 10 minutes per side.
   Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette.  Taste and adjust seasonings, and spoon over warm chops.  Serve immediately.
   This recipe yields 6 servings.

   Recipe Source:
TOO HOT TAMALES WORLD TOUR  with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     04-21-1998



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