My F&W
quick save (...)
Pan-Fried Veal Chops with Lemon and Rosemary
© Nicky Ryan

Pan-Fried Veal Chops with Lemon and Rosemary

  • TOTAL TIME: 35 MIN
  • SERVINGS: 6
  • FAST
  1. Six 12-ounce veal rib chops, cut 1 inch thick
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon finely chopped rosemary
  4. 1/4 teaspoon freshly ground black pepper
  5. 4 tablespoons unsalted butter
  6. Salt
  7. 2 tablespoons fresh lemon juice
  8. 2 tablespoons water
  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.
  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.
  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.

Suggested Pairing

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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.