1

In a large, heavy skillet over medium heat, melt butter. Add onions and sauté until golden brown (about 40 min.). Add broth and sugar and simmer until liquid is almost all absorbed, about 10 minutes.

2

Preheat oven to 375 degrees F.

3

Place sliced potatoes in 13x9" baking dish. Top with fresh horseradish. Sprinkle with nutmeg and season with salt and pepper. Pour cream over the top. Cover with foil and bake until potatoes are tender (about 45 min.). Uncover and continue baking until golden brown (about 10 min.). Remove from oven and set aside to cool for a little bit.

4

Preheat broiler (or barbeque). Brush veal chops with oil. Season with salt and pepper. Grill or broil veal to desired doneness, about 5 minutes per side for medium.

5

Cut potato casserole into 6 rectangles. Using a metal spatula, transfer potatoes to plates. Top each potato rectangle with 1 veal chop.

6

Bring onion mixture to simmer. Spoon over veal and serve.