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Veal Chops Mullberry Street




Source of Recipe


Internet


List of Ingredients




3 oz. Pancetta, cubed
4 Tbsp. unsalted butter
2 sage leaves
2 rosemary sprigs
4 veal chops (8 oz. each)
¼ c. flour
Salt and pepper
1 c. dry white wine


Recipe



Cook the pancetta in 2 tbsp. of butter until golden brown. Add the sage and rosemary; cook 1 more minute. Dredge the veal in flour and add to the pan. Cook 5 minutes per side, turning once, until brown on both sides. Season with salt and pepper; deglaze with the wine, let evaporate, and simmer for 20 minutes, turning the veal once in the cooking juices. Remove the veal to a plate; reduce the cooking juices over high heat. Whisk in the remaining butter and cook over high heat for 1 more minute to thicken the sauce. Serve the veal hot, drowning in its sauce.