Veal chops with sage and white wine

Veal chops with sage and white wine

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 veal loin chops, 2 cm thick
35g plain flour
3 tablespoons oil
12 leaves sage, (dried or fresh)
freshly ground black pepper
125ml dry white wine
30g butter
salt

Method

  1. Lightly coat the chops in flour. Heat oil in a frying pan and add chops and sage. Brown chops on both sides for about 8–10 minutes, turning 2 or 3 times.
  2. Remove chops to rest on a warmed plate when cooked and season with salt and pepper. Tilt pan and drain off any excess oil.
  3. Add wine to pan and deglaze, scraping up any residue. Boil until almost completely evaporated, then reduce heat and mix in butter. Return chops to pan to warm through with the sauce.
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