2 teaspoons olive oil
4 ounces pancetta, diced
3/4 cup minced yellow onions
1 tablespoon plus 2 teaspoons chopped garlic
Freshly ground black pepper
4 ounces Fromage Blanc
1 tablespoon chiffonade fresh basil
4 double-cut veal loin chops (12 to 14 ounces each)
1/4 cup vegetable oil
2 tablespoons minced shallots
1/2 cup chopped, peeled and seeded fresh tomatoes
1/2 cup dry red wine
1 cup veal stock
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons chopped green onions, green parts only
1 tablespoon unsalted butter
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