|
Ingredients:
pepper
salt
2 veal chops, trimmed
2 tbs plain flour
3 tbs butter
A slug of olive oil 2-3 sprig fresh rosemary
2 lemon wedges
Method:
1. Season the chops and dust lightly with the flour. In a large, heavy-based frying pan, melt the slice of butter with the olive oil until it starts to foam. Add the chops and reduce the heat a little.
2. Leave to sizzle quietly for 7-10 minutes on each side, until golden and just firm to the touch. (A uniform pink interior is ideal.) Place on a serving dish and keep warm in the oven at a very low heat. Add a little butter to the pan and turn up the heat.
3. When the fats are frothing, fling in the sage and stir until the leaves begin to crisp and curl; take care that the butter does not burn. Place the chops on two plates, spoon over the sage butter and put the lemon wedges on the side to squeeze over. Serve at once.
Enjoy!
Recommended wine:
Silver Oak Napa Valley Cabernet Sauvignon (2005)
2005 Napa Valley, a blend of wine from several selected vineyards in the appellation, is 80% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc and 3% Petit Verdot. We blended the vineyard lots in early 2006 and transferred the wine to 100% new American oak barrels for aging.
The wine was then aged in barrel for approximately 25 months and another 20 months in bottle to harmonize its components before release.
|
