Marinated Veal Chops with Sage - serves 2

1/4 cup dry white table wine
1 tablespoon balsamic or red wine vinegar
2 garlic cloves, minced
4 to 5 fresh sage leaves, chopped
2 veal loin chops (5 ounces each)
2 teaspoons each olive or vegetable oil and all-purposeflour

In shallow glass or stainless-steel mixing bowl combine first 4 ingredients, mixing well; add veal and turn tocoat. Cover with plastic wrap and refrigerate overnight or at least 30 minutes.
In 10-inch nonstick skillet heat oil; transfer chops to skillet, reserving marinade. Cook over medium heat until medium, or until done to taste, 3 to 4 minutes on each side. Transfer chops to plate and set aside.
Add flour to reserved marinade, stirring to dissolve flour. To same skillet add marinade-flour mixture and cook over high heat, stirring frequently, until mixture thickens, 2 to 3 minutes.
Return chops to skillet, turn to coat with mixture, and cook until heated through, about 1 minute.
To serve, on serving platter arrange chops and top with sauce.