Sautéed Veal Chops With Sage And White Wine

• active time: 15

Ingredients

For 4 persons

3 tablespoons vegetable oil

4 veal loin chops, cut ¾

inch thick

¾ cup all-purpose flour, spread on a dinner plate or on waxed

12 dried sage leaves

½ teaspoon salt

Freshly gound pepper, about 4 twists of the mill

⅓ cup dry white wine

2 tablespoons butter

Directions

1. Heat the oil in a heavy-bottomed skillet over medium-high heat.

2. Turn the chops over in the flour, coating both sides, and shake off any excess. (Do not coat meat with flour until you are ready to sauté it. The flour becomes damp and the meat does not brown properly.)

3. Slip the chops and the sage into the hot oil. Cook for about 8 to 10 minutes all together, turning the chops two or three times so that they cook evenly on both sides. (Veal shouldn't cook too long or it will become dry. The meat is done when it is rosy pink on the inside when cut.) When cooked, remove to a warm platter and add salt and pepper.

4. Tilt the skillet and draw away most of the fat with a spoon. Add the wine and turn the heat to high. Boil rapidly until the liquid has almost completely evaporated and become a little syrupy. While boiling, loosen any cooking residue in the pan and add what juice the chops may have

When the wine has almost completely evaporated and thickened, tum the heat to very low and mix in the butter. Return the chops to the skillet for a few moments, turning them over in the sauce. Transter them to a warm serving platter, pour the remainder of the sauce over them, and serve immediately.

Notes

Use cast iron