- Six 12-ounce veal rib chops, cut 1 inch thick
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
How to make this recipe
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.
The bold pepper and rosemary seasoning on the pan-fried veal chops will mirror similar notes in a Shiraz blend. Look for a less concentrated example from Australia that won't overpower the delicate veal.