1-1/2 lb veal chops
1/2 teaspoon salt
white pepper
4 fluid ounces dry sherry
2 tablespoons flour
2 tablespoons butter
10 fluid ounces chicken stock
1 tablespoon lemon juice
1 teaspoon lemon rind, grated finely
Marinade veal chops in salt, pepper and sherry for 2 hours. Preheat oven to 175C. Drain meat and save sherry. Coat meat with flour. Brown in hot butter and place in casserole. Add sherry, lemon juice and lemon peel. Cover and bake 1 hour.
Serve with buttered noodles, fresh sliced tomatoes and tossed green salad.