Ingredients

1/4 cup and 2 teaspoons extra virgin olive oil
White pepper
10 ounces water
4 veal chops, 13 ounces or smaller
3 teaspoon white flour
15 cloves fresh garlic
1 bunch fresh basil
Salt and pepper

Directions

Put 2 teaspoons of extra virgin olive on a
plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and
lightly coat it on both sides with the extra virgin olive oil and white pepper mixture.
Then grill or broil the veal chop to your preference. When the veal chop is cooked remove

from heat. Set aside on a warm platter.

Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it
brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3
teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes
to create the flavor of the sauce and thickness. After the sauce is ready remove from
heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if
needed.