Bronzed Veal Chops

Makes 4 servings

These chops have more than 30 percent of their calories from fat. To stay within the nutritional guidelines serve nonfat or low-fat side dishes such as vegetables and rice or potatoes. You can even garnish potatoes with nonfat sour cream and you won't feet the slightest bit underprivileged.

Seasoning mix
1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1-1/4 teaspoons onion powder
1 teaspoon dried thyme leaves
1 teaspoon ground cumin
3/4 teaspoon dry mustard
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne
6 (10 to 12 ounces each) veal chops, all visible fat removed
Vegetable-oil cooking spray

Combine the seasoning mix ingredients in a small bowl.

Lay the veal chops on a cutting board take the point of a boning knife and, following the curve of the bone cut through the meat a little less than half the thickness of the bone; do this on both sides. This step helps reduce the thickness of the meat while keeping it still attached to the bone, so the chops will cook very quickly over high heat and retain maximum moisture.

Pound the entire meaty part of the chop with a meat mallet, reducing the thickness of the chops to no more than 1/2 inch. Sprinkle all surfaces of the chops evenly with the seasoning mix.

Preheat a 12-inch skillet, preferably nonstick, over high heat to 400 degrees about 5 minutes.

While the skillet is heating, spray each chop lightly with the vegetable-oil spray. Place the chops in the skillet two at a time, and cook 1 minute. Turn the chops over and cook 2 minutes, then turn back to the other side and cook 1 minute more. Remove the cooked chops, wipe the skillet clean, place back over high heat, and repeat the process with the remaining chops.