by amanda
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amanda's Notes:
4 veal chops, with fat on the outer edge, about 3/4-inch thick, at room temperature Ask a question about this ingredient
Sea salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Season the veal chops on one side with a generous amount of salt and pepper. Place a sauté pan large enough to fit the chops in a single layer. Cook over high heat for a minute or two. Add the butter and oil and heat until the foam subsides. Carefully lay the veal chops, seasoned side down, in the pan. Season the other side of the chops with salt and pepper, and sprinkle them with sage leaves, pushing a few down into the base of the pan. Let the chops cook for 2 to 3 minutes, until browned, then turn and cook on the other side for 2 minutes. Transfer to a plate and garnish with the browned sage leaves.
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
The recipe calls for 12 bunches of sage leaves. Is this correct? 12 bunches sounds like a very large quantity.