Entrée: Italy – Cotoletta alla Milanese (Milanese Veal Chop)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 15 min

Total 22 min

Ingredients

4 bone-in veal chops, about 2 lb total (907 g total)
Salt and freshly ground pepper, to taste
4 tbsp (60 g) unsalted butter, divided
8 to 10 fresh sage leaves
2 cloves garlic, minced
1 / 2 cup (120 ml) dry white wine
1 tbsp (15 ml) lemon juice

Instructions

1. Season veal chops with salt and pepper on both sides.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
3. Add the veal chops and sear each side until golden brown, about 3-4 minutes per side. Remove the chops from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of butter, sage leaves, and minced garlic. Sauté until the sage is fragrant and the garlic is golden.
5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
6. Return the veal chops to the skillet, spooning the sage butter over them.
7. Cook for another 4-5 minutes, or until the chops are cooked to your desired doneness, occasionally basting with the sauce.
8. Serve the veal chops with the sage butter drizzled on top. Enjoy with your favorite side dishes.