- 4 bone-in pounded veal chops, about 1 inch thick
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon chopped fresh parsley
In a shallow bowl, combine the flour, salt, and pepper. Dredge the veal chops in the flour mixture, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
Add the veal chops to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the veal chops from the skillet and set them aside on a plate.
Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant.
Pour the white wine into the skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan.
Add the chicken stock to the skillet and bring it to a simmer. Cook the sauce for about 5-7 minutes, or until it has thickened slightly.
Return the veal chops to the skillet and spoon the sauce over them. Cook for another minute or two, or until the veal chops are heated through.
To serve, sprinkle the chopped parsley over the veal chops and spoon some of the sauce over each one.
This dish is best served with a side of roasted vegetables or mashed potatoes. Enjoy!