Summary

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

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Instructions

1. Take meat out of the refrigerator an hour before processing. Set the oven to 80 ° C.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. Ribbon noodles or gnocchi go very well with it.