Veal, lemon and sage were meant to be paired together, and expensive cuts like these veal chops call for a simple preparation. Although you can grill these chops if desired, we find this method of preparation very effective in creating a moist chop with a nice golden brown crust.

We prefer our veal chops medium rare, but if you like your meat cooked a little more, simply leave in the oven an extra minute or two.

Serves 4
by Deborah Mele

4 Veal Chops, At Least 1 1/2 Inch Thick

8 Fresh Sage Leaves

Two Fresh Large Lemons

Salt & Pepper

Olive Oil

Preheat the oven to 500 degrees F. Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side. Place the pan in the hot oven and cook an additional 10 minutes for medium rare. Serve with the fresh sage leaves and lemons.