Milan Style Veal Chops Recipe
Ingredients
| 8 veal loin chops (about 2 lbs. total), trimmed of fat | ||
| All purpose flour | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| 2 ounces pancetta or prosciutto, finely chopped | ||
| 6 fresh sage leaves or 1 teaspoon dry sage | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
Directions
Coat chops lightly with flour; set aside.
Melt butter in an ovenproof wide frying pan over medium-high heat.
Add pancetta and sage; cook, stirring, until pancetta is lightly browned (about 5 minutes).
Lift out with a slotted spoon and set aside.
Add veal chops to pan in a single layer.
Cook, turning once, until browned on both sides (about 6 minutes); remove from pan as browned.
When all chops have been browned, return chops (and any juices), pancetta, and sage to pan.
Pour in wine; bring to a boil.
Cover pan tightly and bake in a 375° oven until chops are tender when pierced (about 40 minutes).
Transfer chops to warm dinner plates and keep warm.
Measure pan juices; you need 3/4 cup.
If necessary, add water to make 3/4 cup or boil to reduce to 3/4 cup.
Bring juices to a boil and spoon over chops.
Melt butter in an ovenproof wide frying pan over medium-high heat.
Add pancetta and sage; cook, stirring, until pancetta is lightly browned (about 5 minutes).
Lift out with a slotted spoon and set aside.
Add veal chops to pan in a single layer.
Cook, turning once, until browned on both sides (about 6 minutes); remove from pan as browned.
When all chops have been browned, return chops (and any juices), pancetta, and sage to pan.
Pour in wine; bring to a boil.
Cover pan tightly and bake in a 375° oven until chops are tender when pierced (about 40 minutes).
Transfer chops to warm dinner plates and keep warm.
Measure pan juices; you need 3/4 cup.
If necessary, add water to make 3/4 cup or boil to reduce to 3/4 cup.
Bring juices to a boil and spoon over chops.
Chef
