Veal Chop with Lemon, Sage and Mascarpone

Veal chop with lemon, sage, and mascarpone. Something new and exciting.

We always seem like we enjoy a good veal chop, and tonight we had fun preparing it with lemon and mascarpone. The best part is it is ready in 15 minutes.

In this Article

What is Veal Chop?

Veal chops are bone-in, meaty, and thick. It is also tender and contains less cholesterol than beef. Have fun preparing them any way you want: Broiling, roasting, even grilling.

Veal scaloppine is usually the other cut of veal. Veal, from a health benefits standpoint, has very little fat content.

Medium rare is the best way to enjoy veal chops. Cook them quickly, at a high temperature, for a few minutes per side.

What is Lemon Sage Mascarpone Sauce?

What a fun savory sauce you are ready to enjoy! First of all, if you never tried lemon and mascarpone together, the combination is fantastic and delicious.

While the bitterness of the lemon is subsided by the mascarpone, softness; as a result, the two create a phenomenal sauce. Furthermore, the sage brings it all together.

My advice to you: Make some extra sauce you will not regret.

Recipe tips 

• Have all the ingredients ready, as this veal chop recipe will cook rather fast.
• Your veal chop should be at room temperature before cooking time.
• Buy your veal from a good butcher. The meat should be light in color.
• Use a large skillet and cook the chops with a lot of room around them.
• Always add olive oil first to the skillet before the butter.
• Use unsalted butter when cooking the veal chops.
• When cooking the veal chops in your cast iron skillet, use tongs and place them on their side to evenly cook all sides of the chops. By cooking the sides, not only do you cook it more even, but the cooking process is also accelerated.
• When adding the mascarpone, lower to medium heat to make sure that the mascarpone will not break down but will form a nice smooth sauce. Bring the skillet over medium-high heat.
• Because the sauce is powerful, we had fettuccine with lemon juice and mascarpone. If the sauce is too tartaric acid, you may want to add some heavy cream to it. Consequently, we had so much fun, and our palate was in heaven.

Step by Step

Prepare all the ingredients firsthand, as the recipe is quite fast to prepare.

Heat the oil and butter in a large skillet. When it is sizzling, add the chops and cook over high heat, turning over when the underneath is golden brown. Now add the sage leaves and garlic and season with a pinch of salt and pepper. Add another knob of butter to the pan to prevent burning. Take out the sage leaves when they are crisp and move the garlic cloves around, or remove them if it is too dark.

Turn the chop on the side to make sure all sides of the chops are nicely browned. Add the lemon to the pan and swirl it around. Add the mascarpone and swirl around. If the chops are cooked to the desired doneness, remove them to a warm plate while finishing the sauce. Add about 3 tablespoons of water to the pan and scrape up all the bits that are stuck to the bottom. Cook for another couple of minutes.

Arrange the chops over the mascarpone- lemon fettuccine pasta, add the sauce over it, and scatter with the crispy sage.

How Do You Know if the Veal Chops Are Cooked?

The best way to ensure your veal chops are cooked correctly is by using a meat thermometer.

Insert the thermometer into the thickest part of the veal chop without touching the bone.

For a medium-rare chop, the thermometer should read between 130-135°F (54-57°C). Aim for a temperature between 140-145°F (60-63°C) if you prefer a medium cook.

Always allow the veal chops to rest for a few minutes after cooking, as they will continue to cook slightly from residual heat.

Substitutes and additions

If you’re looking to experiment with this recipe or need to swap out ingredients due to dietary restrictions or personal preference, here are some options:

Veal: If veal is not your preference or is hard to come by, you can substitute it with pork chops or chicken breasts. Both would work well with the flavors of this sauce.

Sage: Rosemary or thyme can be used as alternatives to sage. They offer a woody and fragrant touch to the dish, similar to sage.

Garlic: If you’re not a fan of garlic or have an intolerance, you can use shallots or onions as a substitute. They still provide a great depth of flavor.

Lemon: If you find lemon too tart, you can replace it with orange for a sweeter flavor. The orange zest can also be used for an added touch.

Mascarpone: If mascarpone is not available or if you prefer something lighter, you can use cream cheese or Greek yogurt. You may need to adjust the other ingredients to balance the flavors.

As for additions, consider adding a splash of white wine for a touch of acidity or some chopped tomatoes for a burst of fresh flavor.

You could also add some heat with a sprinkle of chili flakes or a dash of hot sauce.

Garnish with fresh parsley or basil for an added layer of freshness.

Storage 

Leftovers should be stored promptly in the refrigerator to preserve their freshness. Pack them in airtight containers and consume them within 2-3 days for the best taste. If you have a larger quantity left, you can freeze them for later use. Ensure the veal chops are properly wrapped or stored in freezer-safe bags to prevent freezer burn. They can be kept frozen for up to 3 months. When you’re ready to eat, thaw them overnight in the refrigerator before reheating.

As for the Lemon Sage Mascarpone Sauce, due to its dairy content, it’s best not to freeze it as the texture may change upon thawing. However, it can be made ahead and stored in the refrigerator for up to 2 days. When you’re ready to serve, reheat it gently on the stove, adding a little milk or cream if necessary to thin it out. 

Always ensure the food is heated thoroughly before serving, reaching an internal temperature of at least 165°F (74°C) to ensure food safety.

Frequently Asked Questions

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