- 6 ounces pancetta, cut into 1/8"cubes
- 4 tablespoons unsalted butter
- 4 veal chops, (8 ounces each)
- ¼ cup flour
- 2 sage leaves
- 2 rosemary sprigs
- salt and freshly ground black pepper
- 1 cup dry white wine
- 2 cups beef broth
1. Cook the pancetta in the butter until golden, about 5 minutes over medium heat. Dredge the veal in the flour, shake off the excess, and add to the pan with the butter. Cook the veal 5 minutes, turn, and cook 5 more minutes; it should be golden-brown on both sides. Add the sage and rosemary to the pan; cook 1 more minute over medium heat. Season with salt and pepper; deglaze with the wine, let it evaporate, and simmer 20 minutes, turning the veal once in the cooking juices and adding broth as needed to keep moist.
2. Remove the veal to a plate. Raise the heat to high and reduce the cooking juices until thick and syrupy, about 3 minutes. Pour over the veal and serve hot. Serves 4
Drowned veal chops. To import, drag image to your MacGourmet recipe box.