Active Time
Total Time
20 MIN
Serves : makes about 2 cups

How to Make It

Step 1    

Preheat the oven to 375°. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel-lined plate to cool. Season with salt.

Step 2    

Season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 tablespoon of butter in the olive oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. Transfer to a large baking pan and repeat with the remaining chops, lowering the heat to moderate.

Step 3    

Roast the veal chops for 15 minutes or until an instant-read thermometer inserted near the bone registers 140°.

Step 4    

Meanwhile, pour off the fat in the skillet. Add the remaining 1 tablespoon of butter and the shallots and cook over moderate heat until softened, about 3 minutes. Remove from the heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper and boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.

Step 5    

Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated.

Step 6    

Transfer the veal to plates and spoon the sauce on top. Garnish with the fried sage sprigs and serve.

Make Ahead

The crème anglaise can be refrigerated for up to 5 days.

Serve With

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