Veal Chops with Sage & Lemon Sauce

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  • 1. Season the veal chops with salt and pepper.
  • 2. Heat the olive oil in a large frying pan over a medium/high heat.
  • 3. Add the chops and sage leaves and brown the chops on both sides.
  • 4. Add the butter to the pan. Once the butter has melted, add the lemon juice and immediately turn the heat to low.
  • 5. Shake the pan to emulsify the juices, cover the pan and cook for 2 minutes.
  • 6. Remove the chops from the pan and set aside to rest.
  • 7. If the pan juices are quite runny, you can reduce the sauce to your liking.
  • 8. Serve the chops with the pan juices and your favourite side dishes.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...