Sunday, September 19, 2010
Sauteed Veal Chops with Sage and White Wine from Marcella Hazan's Classic Italian Cookbook
For 4 persons
3 tbl vegetable oil
4 veal loin chops, cut 3/4 inch thick.
3/4 cup flour, seasoned with salt and pepper on a pie plate
12 dried sage leaves
1/3 cup dry white wine
2 tbl butter
Put your platter in the oven on warm.
Heat the oil in a heavy skillet over medium high heat.
Pat the chops dry and flour them on both sides, patting off excess flour.
Add the chops and the sage to the hot oil. Cook for 8-10 minutes altogether, turning the chops 2 or 3 times so that they cook evenly. (Veal should be medium when done.) When cooked, remove to the warm platter.
Spoon out most of the cooking oil. Add the wine and raise the heat to high, scraping up any brown bits and boiling until the sauce has thickened somewhat. Turn the heat to low and add the butter. Return the chops to the pan coating them with the sauce, and return all to the platter and serve.