4 servings (serving size: 1 chop, 3/4 cup sauce, and 1/2 teaspoon parsley)
1 teaspoon olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/4 cup dry white wine or fat-free, less-sodium chicken broth
2 cups chopped tomato (about 2 medium)
1 tablespoon capers
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 ounce very thinly sliced prosciutto, cut into thin strips
4 (6-ounce) bone-in veal chops
2 teaspoons chopped fresh flat leaf parsley
How to Make It
. Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Add wine; bring to a boil, and cook 2 minutes or until most of liquid evaporates. Stir in tomato, capers, 1/4 teaspoon salt, 1/4 teaspoon pepper, and prosciutto; bring to a boil. Remove from heat; keep warm.
. Sprinkle veal chops with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place chops on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until desired degree of doneness. Spoon sauce over chops; sprinkle with parsley.