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ūüćā Pan-Fried Veal Chop

How to prepare 

Difficulty Level:                            

Yield: 2 Servings


2 Bone-in Veal Chops, 16 oz. each
2 tbsp. Olive Oil
1 tbsp. Fresh Rosemary, finely chopped
1/4 tsp. Black Pepper, freshly ground 
1-1/2 tsp. Salt
4 tbsp. Unsalted Butter
2 tbsp. Fresh Lemon Juice
2 tbsp. Water


How to prepare Veal Chops:

  1. Rub the Veal Chops with olive oil, salt, freshly ground black pepper, and chopped rosemary.
  2. Set aside and let stand for 10 minutes. In a fairly large skillet (large enough to fit two 16 oz. veal chops), heat butter on medium-high heat until slightly brown.
  3. Sprinkle chops with salt on both sides and place onto the heated skillet.
  4. Fry veal chops on moderately high heat, occasionally turning, until golden and internal temperature of 125¬įF.
  5. Transfer the chops to a serving platter.

How to prepare Sauce:

  1. Using the same skillet you cooked the veal chops, add lemon juice and water.
  2. Let it cook for about 1 minute, scrape any brown bits from the bottom of the skillet incorporating the flavor into the sauce.

How to plate your dish:

  1. Place chops beside one another on the serving platter.
  2. Pour the pan sauce over the veal chops and enjoy.

Tip from Chef:

Serve with your favorite side dish. We recommend simple oven-roasted fall root vegetables. 

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