Rosemary Veal Chops
Serving Size / Yield
4 servings
Ingredients
- 2 Tbs. olive oil
- 4 veal loin chops, about 1-inch thick
- 1/2 C. all-purpose flour
- 2-inch sprig rosemary
- salt
- pepper
- 1/2 C. dry white wine
- 1 Tbs. butter
Directions
In a skillet, heat the oil over medium-high heat. Quickly roll the chops in the flour and shake off excess. Put the chops in the pan with the rosemary. Cook for 3 minutes on one side. Then turn meat over and brown the other side for 2 minutes. Transfer the chops to a plate and sprinkle with salt and pepper to taste.
Pour off the oil. Add the wine to the skillet and simmer. Scrape the bottom of the pan to blend in the browned bits until the liquid is reduced and thickened. Remove from heat and add butter. Return the chops and any other juices to the pan. Cook over low heat 1 minute. Transfer chops to a plate and serve.
