Ingredients:

4 Veal Chops (trimmed)
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 cloves of garlic, crushed

celery, diced 60ml
2 shallots, chopped
green pepper, cut in strips
cup dry white wine 60ml
1 can tomato sauce (7 oz) 200ml
2 tablespoons finely chopped fresh parsley 30ml

Seasoned Flour:
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper

Instructions

Heat oil and butter in a heavy skillet.Dredge chops lightly in seasoned flour and brown on each side, in the hot oil for 5 minutes.Remove chops and keep warm.In the same pan,add the chopped vegetables and cook on low heat,not browning.Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.Add the tomato sauce and stir.Return the chops to the pan and cover meat with the sauce.Cover pan and let simmer for about 20 minutes,until tender.Add seasoning, if necessary.
Serve the chops coated with the sauce and sprinkle with a pinch of chopped parsley.