© Nicky Ryan
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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