Braciole di vitello alla salvia (Veal chops with sage)

Name: Braciole di vitello alla salvia (Veal chops with sage)
Yield: 6 servings
Cuisine: Bake
Ingredients: 75.00 ml fresh chillies 573; 6.00 veal loin chops; salt and freshly ground black pepper; 45.00 ml butter unsalted; 12.00 fresh sage

6 servings

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By Food24 November 03 2009

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Ingredients (5)

75.00 ml	fresh chillies — 573
6.00	veal — loin chops
	salt and freshly ground black pepper
45.00 ml	butter — unsalted
12.00	fresh sage

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Method:

Preheat oven to 100 ºC.
Heat 45 ml (3 tbsp) oil in a large frying pan over high heat, season chops (cut 2 cm thick) and cook for about 5 minutes a side, or until well-browned but still pink at centre (cook in 2 batches, using remaining oil). Don’t overcook meat, or it will be dry. Place in heatproof serving dish and place in oven.
Pour off oil from frying pan. Add butter and sage to pan and cook for 2 minutes, scraping up brown bits from bottom of pan.
Remove chops from oven, pour sauce over and serve immediately.