Log Cabin Veal



Ingredients

  • 4 12 oz. veal chops
  • Salt
  • Pepper
  • Flour



    Relish



  • 1 can artichoke bottoms
  • 1/2 cup julienne sun-dried tomatoes
  • 1/4 cup kalamatta olives
  • 8 Tbsp. toasted pine nuts
  • 8 Tbsp. olive oil
  • 10 Tbsp. lemon juice
  • 1/4 cup basil
  • Pinch of salt and pepper

  • Directions

    1. Lightly season and flour veal chops.



    2. Pan sear veal in oil.



    3. When veal is close to being done, add artichoke bottoms, sun-dried tomatoes, olives and pine nuts.



    4. Saute two minutes and add other ingredients. Serve hot.