CookEat Recipe
Veal Loin Chops with Sage and Marsala
Six thin bone-in veal loin chops quickly browned in sage butter and finished with a small amount of Marsala and flour-thickened pan juices.
Method
Steps
Step 1
Gather the ingredients: 500 g trimmed milk-fed veal loin, cut by the butcher into 6 thin bone-in chops; 6 whole sage leaves; 30 g butter; Salt; 1 teaspoon plain flour, about 3 g; About 30 ml Marsala.
Step 2
Use thin bone-in loin chops with any tough surface membranes removed. Heat the butter and whole sage leaves in a wide frying pan over moderate heat until the leaves have sizzled briefly without burning.
Step 3
Add the chops, raise the heat enough to brown them and salt both sides as you turn them. Cook in a single layer, in batches if necessary, about 2–3 minutes per side depending on thickness. Reduce the heat if the butter darkens too quickly.
Step 4
Sprinkle the flour over the browned chops, turn them through the pan juices and add the small measure of Marsala. Finish cooking gently, turning once, until the thickest meat away from bone reaches at least 71°C. Let the liquid reduce to a small coating of sauce, about 1–3 minutes, and serve with the whole cooked sage leaves.
Step 5
If the pan needs more liquid, add about 1 tablespoon plain tomato purée with the Marsala and reduce to the same small amount of sauce. This optional tomato version keeps the bone-in chops, butter and sage unchanged.
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