How to Make It
Rub the veal chops all over with the olive oil, chopped rosemary and black pepper. Let the chops stand at room temperature for 10 minutes.
In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°, about 15 minutes. Transfer the chops to a serving platter.
Add the lemon juice and water to the skillet and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon. Pour the pan sauce over the veal chops and serve at once.
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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Elizabeth Ruth Roberts
Review Body: I made this with veal shoulder chops (like the WORST cut) and they turned out delicious. It's definitely being saved to use regularly.
Review Rating: 5
Date Published: 2016-12-09