4 loin veal chops, 1/2 inch thick
1/2 c. seasoned flour
1 tbsp. butter
1 tbsp. vegetable oil
1/2 lb. mushroom caps, cleaned
1/2 c. cooked pearl onions
1 c. sm. white potatoes, blanched
3 tbsp. Tia Maria liqueur
1 1/4 c. commercial thin brown sauce, heated
Salt & pepper

Preheat oven to 150 degrees. Dredge chops with flour and shake off excess. Heat butter and oil in large frying pan. When hot, add chops and cook 6 to 7 minutes over medium heat.

Turn veal over and season well, continue cooking 6 to 7 minutes. Remove chops and keep hot in oven. Add mushrooms, onions and potatoes; stir and cook 3 to 4 minutes over medium heat. Season well. Stir in Tia Maria and cook 2 to 3 minutes over high heat. Add brown sauce and correct seasoning; cook 2 minutes over medium heat. Pour sauce over veal and serve.