How to prepare Veal Chop
Difficulty Level:
Yield: 2 Servings
Ingredients:
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:
- Rub the Veal Chops with olive oil, salt, freshly grounded black pepper, and chopped Rosemary.
- 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.
- Sprinkle chops with salt on both sides and place onto the heated skillet.
- 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:
- To the same skillet where you cooked chops, add lemon juice and water.
- 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:
- Place chops beside one another on the serving platter.
- Pour over the pan sauce and enjoy.
Serve with your favorite side dish. We recommend simple oven-roasted fall root vegetables.
