4 veal rib chops or veal loin chops, cut 1/2 inch thick (1 1/4 lbs. total)
1/4 c. all-purpose flour
1 beaten egg
1 tbsp. water
1/3 c. fine dry bread crumbs
2 tbsp. olive oil or cooking oil
1/3 c. thinly sliced green onion
2 tbsp. brandy
2/3 c. whipping cream
2 tbsp. capers, drained
2 tbsp. snipped parsley

Trim excess fat from veal chops. Dip chops in flour, then in a mixture of the beaten egg and water and then in bread crumbs. In a large skillet, cook chops in hot olive oil or cooking oil over medium-low heat for 4 to 6 minutes on each side or until juices run clean.

Transfer chops to a serving platter and keep warm. In the same large skillet, cook green onion over medium heat about 1 minute or until onion is tender. Remove from heat. Carefully stir in brandy, scraping up browned bits. Return to heat. Stir in whipping cream and capers. Bring to boiling. Boil for 2 to 3 minutes or until slightly thickened. Serve sauce over chops. Sprinkle with parsley. Serves 4.