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Classic Pan Fried Veal Chop

How to prepare Veal Chop 

Difficulty Level:                            

Yield: 2 Servings


 2 Bone - in Veal Chops - 16 oz. each
2 Tbls. Olive Oil
1 Tbsp. Fresh Rosemary, Finely Chopped
1/4 Tsp. Freshly Ground Black Pepper
1 1/2 Tsp. Salt
4 Tbsp. Unsalted Butter
2 Tbsp. Fresh Lemon Juice
2 Tbs. Water


How to prepare Veal Chop:

  1. Rub the Veal Chops with olive oil, salt, freshly grounded black pepper, and chopped Rosemary.
  2. Set aside and let it stand for 10 minutes. In a fairly large skillet (large enough to fit two 16 ounces 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 F (52 C). Transfer the chops to a serving platter.

How to prepare Sauce:

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

How to plate your dish:

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

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

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