Veal Chops in White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch sage
- 3 cloves garlic
- 2 tablespoon olive oil
- 1 tablespoon butter
- 2 veal chop (s)
- 100 ml white wine
- 150 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Take meat out of the refrigerator an hour before processing. Set the oven to 80 ° C.
- Chop one clove of the garlic, cut the other into thin slices. For the sage, cut a few leaves into strips, leave the rest whole or, if the leaves are very large, cut in half.
- Heat the olive oil in a frying pan, fry the meat on both sides (duration depends on thickness, but it should still remain pink on the inside), then season with salt and pepper, place on a plate and place in the oven.
- Sauté the chopped garlic and the sage strips in the roast, then deglaze with the white wine and reduce briefly. Add the cream and simmer for a few minutes until the desired consistency is reached. Season to taste with salt and pepper.
- In the meantime, heat the butter in a small frying pan, fry the sage and garlic until crispy (do not burn, otherwise it will be bitter).
- Take the meat out of the oven, add the leaked juice to the sauce and serve the meat with the sauce and the crispy fried sage and garlic.
- Ribbon noodles or gnocchi go very well with it.
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