Veal Chops
Serves 2.
Ingredients
2 Rose Veal ChopsPlain Flour
50g Butter
1 tbsp Olive Oil
10-12 Fresh Sage Leaves
Method
Season the chops and dust lightly with flour. In a large frying pan, melt half the butter in the olive oil, until it starts to foam. Add the chops and lower the heat slightly. Sizzle quietly for 7-10 minutes each side, until golden and just firm to the touch. Set aside, covered with foil.
Add the remaining butter to the pan and turn up the heat. When it's frothing, fling in the sage and stir until the leaves begin to crisp and curl. Season, spoon over the chops and serve with lemons to squeeze over. Serve with your choice of vegetables.
Source: Simon Hopkinson, Delicious Magazine
