One of our favorite veal recipes.
about 1/4 cup fruity olive oil
4 garlic cloves, smashed
1/4 cup fresh sage leaves plus additional for garnish
salt and pepper to taste
4 veal chops (each about 2 inches thick)
1 cup veal stock, chicken stock, or water
1. Place 2 tablespoons of olive oil in a heavy saucepan over low heat. Add the garlic and the 1/4 cup fresh sage leaves. Cook very slowly for 30 minutes.
2. While the olive oil and garlic mixture is cooking, salt and pepper the chops, then brush them with a little olive oil. Place over a moderately hot charcoal fire and cook, turning them, until medium-rare inside, about 15 minutes.
3. Place 1 tablespoon of olive oil in a large, heavy frying pan over high heat. Add the chops to the pan, and cook, turning, until just pink inside, another 5 minutes or so. Remove chops and place on 4 dinner plates.
4. Add the stock or water to the pan, deglaze, and reduce over high heat to about 1/2 cup. Reduce heat to moderate. Add the olive oil and garlic-sage mixture to the jus. Cook for 1 minute. Taste for seasoning. Strain the jus over the veal chops, and top each chop with the additional fresh sage leaves. Serve immediately.
Veal chops are fantastic on the grill. There is a problem, however: the grill doesn't give you the opportunity to collect pan juices that can be poured over the veal as a light sauce. So the following method, used by many Italian restaurants, satisfies all needs. Serve with garlicky potatoes or creamy polenta. Serves 4.