Grilled Veal Chops With Olives, Capers, and Sage

Recipe by JustJanS
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
  • When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
  • Reserve for garnishing.
  • Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
  • Add the veal chops and cook until golden, 5 to 6 minutes.
  • Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
  • Remove from the pan, place on a warm platter, cover with foil, and keep warm.
  • Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
  • Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
  • Add the olives, capers, and fresh sage and stir together.
  • Add the lemon juice and salt and pepper to taste.
  • To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
  • Garnish with crisp sage leaves and serve immediately.