Giangi's Kitchen

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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 past ready in 15 minutes.

Lemon, Sage, and Mascarpone

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 so 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.

Veal Chop

Veal chops are bone-in, meaty, and thick. As well as, 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, a few minutes per side,  and at a high temperature.

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 the heat slightly 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, as opposite for a side dish we had fettuccine with lemon juice and mascarpone. f 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.

As my son is getting older, his food compliments are more and more appreciated, and this is what he said to me: “Mom, this is the best meal you ever made”.  His exact words.

He is my best personal food critic and best eater ever. I love you pumpkin.

Why not try making:

Pork Chops with Mushroom Ragout
Fettuccine with Lemon Mascarpone Sauce
Pomegranate, Blackberries Sauce with Pork Tenderloin

Equipment used to create this recipe

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