- 6 ounces pancetta, cut into 1/8"cubes
- 4 tablespoons unsalted butter
- 4 veal chops, (8 ounces each)
- ¼ cup flour
- 2 sage leaves
- 2 rosemary sprigs
- salt and freshly ground black pepper
- 1 cup dry white wine
- 2 cups beef broth
ingredients
directions
1. Cook the pancetta in the butter until golden, about 5 minutes over medium heat. Dredge the veal in the flour, shake off the excess, and add to the pan with the butter. Cook the veal 5 minutes, turn, and cook 5 more minutes; it should be golden-brown on both sides. Add the sage and rosemary to the pan; cook 1 more minute over medium heat. Season with salt and pepper; deglaze with the wine, let it evaporate, and simmer 20 minutes, turning the veal once in the cooking juices and adding broth as needed to keep moist. |
2. Remove the veal to a plate. Raise the heat to high and reduce the cooking juices until thick and syrupy, about 3 minutes. Pour over the veal and serve hot. Serves 4 |
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