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Veal La Lynn Recipe

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This recipe for Veal La Lynn, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ricky Lynn
Added: Sunday, July 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
See below



Directions:
Directions:
Dredge veal chops (or pork chops) in flour seasoned with salt and pepper. Lightly brown chops in olive oil and remove. Sauté chopped onions and crushed garlic in olive oil until tender.
Add 1 cup of beef stock and bring to boil. Add 2 tablespoons of tomato paste, a bunch of fresh basil and fresh parsley and bring back to a boil stirring. Add fresh green beans (leave whole just snapping the ends off). Cook 10 to 15 minutes or until beans are tender. Place chops on top of beans and sauce. Simmer 20 to 30 minutes. Add salt and pepper to taste. Serve over pasta with freshly grated parmesan cheese.

 

 

 

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