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Categories:
olive oil sage extra-virgin olive oil veal chops salt garlic white wine black olives capers fresh sage chicken stock lemon juice
Viewed: 56 - Published at: 4 years agoIngredients
- olive oil (for frying)
- 20 large sage leaves
- 2 tablespoons extra virgin olive oil
- 6 (250 -300 g) rib-eye veal chops
- salt & freshly ground black pepper
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup black olives or 1 cup green olives, pitted and coarsely chopped
- 1/4 cup capers
- 2 tablespoons chopped fresh sage
- 2 cups chicken stock
- 1 tablespoon lemon juice
Method
- 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.
