We don’t always stock veal chops, but when we do, I always snaffle a couple, purely for quality control. They’re simple and quick to cook, and I really enjoy them with a little citrusy finish. Try this recipe.
Sage and lemon veal chops
Lots of garlicky butter, lemon juice and sage are delicious with a juicy veal chop. Serve this with roast potatoes and a bowl of crisp salad leaves.
Preparation time: 5 minutes
Cooking time: 7 minutesWatch movie online The Transporter Refueled (2015)
Total time: 12 minutes
- 2 tbsp Extra virgin olive oil
- 2 x 150g Veal chops
- 30g Unsalted butter
- 3 Garlic cloves, peeled and smashed
- 6 Sage leaves
- ½ Lemon, juice only
- Heat the oil in a non-stick frying pan over a medium-high heat; season. Fry the chops for 3 minutes on one side. Turn them; add the butter and garlic and fry for another 2 minutes, until they are nicely caramelised on the outside.
- Scatter the sage leaves into the juices and cook for 2 minutes more, turning the chops if needed. Pour over the lemon juice and take the pan off the heat. Discard the garlic and serve the chops with the sage leaves and juices spooned over.