Flamenco Veal Chops, 1965

From 100 Ways to Be Original in all your Cooking. Lea & Perrins, circa 1965. The low-cal way!

A few notes from the editor: To brown the chops, I would be inclined to use canola, not olive oil, and I expect 1/3 cup might be better than 1/4. I would then carefully remove most of the remaining oil from the skillet (leaving about a tablespoon) so could soften the green pepper and onion for about 4 minutes (then add remaining ingredients, etc). I would double the consommé, rather than continuing to add quite as much water.

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The low-cal recipe! 🐄 🥩 🍋 🫑 🫒 🧅 🌶️

Flamenco Veal Chops

Serves 6

300 calories per serving

Confetti colored sauce to brighten the bland taste of veal. 🐄 🥩 🍋 🫑 🫒 🧅 🌶️

6 loin veal chops

Salt and pepper

Flour

1/4 cup olive oil

1 can (10 oz.) condensed beef consommé

2 teaspoons grated lemon rind

1 tablespoon Lea & Perrins Worcestershire Sauce

1/2 cup chopped green pepper

1/2 cup whole pitted black olives

1/2 cup chopped onion

1/4 cup chopped pimiento

2 tablespoons capers

Sprinkle veal chops with salt and pepper. Roll chops in flour. Brown veal chops on all sides in hot olive oil. Add remaining ingredients. Cover skillet tightly. Cook over a low flame, turning chops occasionally until meat is tender (about 40-45 minutes). Add water occasionally to keep up the level of the liquid. Thicken the sauce with a mixture of 1 tablespoon cornstarch mixed with 1/4 cup cold water, after removing some of the sauce for the dieter. Serve with buttered noodles for the rest of the family.

(see rest of the Far East Chicken recipe below)

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The handsome front cover.

The back cover.

Here's the rest of the Far East Chicken recipe in case you find that one appealing.

Quarter chickens and trim. Heat peanut oil. Add chicken and brown on all sides. Add remaining ingredients. Cover tightly and simmer 45 minutes. Sprinkle with coconut. Leave plain for the dieter. Serve with rice.

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Thanks Lea & Perrins!

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