Veal Chops In Anchovy Cream

Directions

1. In 12 inch skillet over medium-high heat, in hot butter, cook garlic until browned; discard garlic. In butter remaining in skillet, cook chops until well browned on both sides. Add water, vermouth, lemon juice and anchovy fillets; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chops are fork tender, turning occasionally.
2. Place chops on warm platter; keep warm. In cup with fork, mix milk and flour until blended. Gradually stir flour mixture into hot liquid in skillet; cook over medium heat, stirring until sauce is slightly thickened. Stir in parsley. Pour anchovy sauce over chops.