CLASSIC pasta veal chop sauteed








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We love veal chops. We would probably rather have a magnificent veal chop than any other meat dish. Most recipes for veal chops call for grilling them. This is fine, although one has to be very careful so they don't get dry.

Non-grilling recipes that really work are few and far between. The basic method is just to saute them in oil, adding wine, sage or similar. These recipes also are fine, but they also tend to get this magnificent (and costly) chop a little too dry.

Here is the recipe we use:

This recipe is for two veal chops, almost an inch thick.


  • two wonderful veal chops about an inch thick
  • two tablespoons of olive oil
  • three tablespoons of butter
  • two tablespoons of chopped sage
  • four fresh sage leafs
  • one third cups dry white wine
  • three-quarters cups of chicken stock
  • salt and pepper


Peel and chop two cloves of garlic. Chop some sage (a tablespoon or so). Grate a little lemon peel (about two teaspoons). Mix together in a bowl, add salt and pepper, add a tablespoon or two of olive oil, and the juice of half a lemon. Marinate an hour.


Heat two tablespoons of olive oil and a tablespoon of butter in a skillet over medium heat. Add the chops and cook until the underside is golden, about four minutes. Turn. Scatter some sage leaves in the pan; and cook until the other side is also golden, about three minutes.

Remove the chops. Save the sage leaves. Drain the fat from the pan. Add two tablespoons of butter. When it melts, return the chops and the sage leaves to the pan. Add salt and freshly ground pepper. Add one-third cup of dry white wine. Bring to a boil and cook until the alcohol of the wine is dissipated.

Pour in three-quarters cup of chicken stock. Bring to a boil. Lower the heat to a simmer. Cook covered for about twelve minutes. The chops should have a trace of pink on the inside. The sauce should be syrupy.

Turn the chops to baste them in the sauce. Serve, with a garnish of a fresh sage leaf.





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