Ingredients:
- 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
Instructions:
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In a shallow bowl, combine the flour, salt, and pepper. Dredge the veal chops in the flour mixture, shaking off any excess.
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In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
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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.
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Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant.
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Pour the white wine into the skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan.
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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.
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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.
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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!