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Veal with Garlic & Rosemary Pan Sauce

March 20, 2017 | Main Entree



2 Veal Chops

2 Garlic Cloves, Finely Chopped

1 T Rosemary, Finely Chopped


Salt & Pepper to Taste

1/2 C White Wine

1/4 C Chicken Stock


Rub the veal chops with garlic, rosemary, 1 T of the olive oil, and salt and pepper to taste. Let the veal rest, seasoned, on a plate for 15 minutes to marinate. Meanwhile, heat a large skillet over medium/high heat and add the remaining oil. Preheat your oven to 350 degrees F. Add your veal chops to the pan and cook until you have a golden brown crust, then flip. Remove the chops from pan and transfer to a baking dish and roast for 20 minutes or until desired internal temperature is reached. Add wine and stock to the skillet used to fry the chops and stir with the remaining brown bits left over. Serve your veal chops with sauce made from wine, stock, and pan drippings. Enjoy!


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