Milan Style Veal Chops
|Veal loin chops||2 Pound, trimmed|
|All purpose flour||2 Tablespoon|
|Pancetta/Prosciutto||2 Ounce, finely chopped|
|Sage leaves/1 teaspoon dry sage||6|
|Dry white wine||3⁄4 Cup (12 tbs)|
Coat chops lightly with flour; set aside.
Melt butter in an ovenproof wide frying pan over medium-high heat.
Add pancetta and sage; cook, stirring, until pancetta is lightly browned (about 5 minutes).
Lift out with a slotted spoon and set aside.
Add veal chops to pan in a single layer.
Cook, turning once, until browned on both sides (about 6 minutes); remove from pan as browned.
When all chops have been browned, return chops (and any juices), pancetta, and sage to pan.
Pour in wine; bring to a boil.
Cover pan tightly and bake in a 375° oven until chops are tender when pierced (about 40 minutes).
Transfer chops to warm dinner plates and keep warm.
Measure pan juices; you need 3/4 cup.
If necessary, add water to make 3/4 cup or boil to reduce to 3/4 cup.
Bring juices to a boil and spoon over chops.