Veal chop with lemon, sage, and mascarpone. Something new and exciting.
Get ready to enjoy a wonderfully rich and savory sauce. If you have never paired lemon with mascarpone before, you are in for a delicious surprise.
The bright, slightly bitter notes of the lemon are beautifully balanced by the creamy softness of the mascarpone, creating an incredibly smooth and flavorful sauce. The sage ties everything together with its earthy aroma and subtle depth.
One piece of advice: make extra sauce. You will not regret it.
In this Article
- What is Veal Chop?
- A Note From Giangi
- Ingredients needed to make this recipe
- Equipment needed
- Step by step on how to make this delicious veal chop
- How Do You Know if the Veal Chops Are Cooked?
- Giangi’s Pro Tips
- Variations and Substitutions
- Storing
- Frequently Asked Questions
- If you enjoy this wonderful veal chop recipe, why not try making:
- Veal Chop with Lemon, Sage, and Mascarpone
What is Veal Chop?
Veal chops are bone-in, meaty, and thick. They are also tender and contain less cholesterol than beef. Have fun preparing them any way you want: broiling, roasting, or even grilling.
Veal scaloppine is usually the other cut of veal. Veal has very little fat content, which is beneficial for health.
The best way to enjoy veal chops is medium rare. Cook them quickly, at a high temperature, for a few minutes per side.
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil is used to saute the veal chops with the butter.
Unsalted butter: I always use it in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Veal loin chops are a light pink, tender cut of meat that cooks quickly but is rich in flavor.
Sage leaves, once softened in butter, emit a subtle fragrance that is quite enjoyable with any meat.
Garlic cloves, once in contact with the oil and butter, release the natural oils, enriching your sauce. Do, however, prevent it from burning and toss it once it reaches a beautiful golden color.
Lemon juice, remove any pits, and, with the mascarpone, create an amazing sauce.
Mascarpone, which lends the sauce its rich flavor.
Salt and pepper are your seasonings for this dish.
Equipment needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!
I have had mine for over 30 years now, and I still love it and use it most days.
Step by step on how to make this delicious veal chop
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- 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 they are too dark.
- Turn the chops over to make sure all sides 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 any bits stuck to the bottom. Cook for another couple of minutes.
- Arrange the chops over the mascarpone-lemon fettuccine pasta, add the sauce over them, 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 properly is to use 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 and 135°F (54 and 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.
Giangi’s Pro Tips
- Have all the ingredients ready, as this veal chop recipe will cook rather quickly.
- 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 turn them over to cook all sides evenly. By cooking the sides, you not only cook them more evenly but also accelerate the cooking process.
- When adding the mascarpone, lower the heat to medium so it does not break down and form a smooth sauce. Then, 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 tart, you may want to add some heavy cream. Consequently, we had so much fun, and our palate was in heaven.
Variations and Substitutions
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 an alternative to sage. They add a woody, 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.
Garnish with fresh parsley or basil for an added layer of freshness.
Storing
Store: Leftovers should be refrigerated promptly to preserve freshness. Pack them in airtight containers and consume them within 2-3 days for the best taste.
Freeze: If you have a larger quantity left, you can freeze it 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.
I do not recommend: 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.
Make-ahead: It can be made in advance 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
Can I cook the veal chops ahead of time?
Yes, you can certainly sear the veal chops ahead of time. However, for the best results, finishing them off in the sauce right before serving is recommended to keep them hot and prevent them from drying out.
Can I use dried sage instead of fresh?
While fresh sage is preferable due to its vibrant flavor, dried sage can be used as a substitute. Keep in mind that dried herbs are more potent than fresh, so you’ll need to adjust the quantity. As a general rule, use one-third the amount of dried herbs as you would fresh.
What can I pair with veal chops?
The veal chops are quite rich, so they pair well with lighter sides. Some suggestions include green beans, roasted potatoes, or a simple green salad. Consider serving them with polenta, mashed potatoes, or a simple angel hair pasta dish for starch.
How do I prevent my veal chops from curling while cooking?
To prevent your veal chops from curling while cooking, make a couple of small cuts around the edges of the chops before they hit the pan. This technique, often used for pork chops and bacon, helps the meat cook more evenly and prevents it from curling.
What other sauces can I use on veal chops?
While our Lemon Sage Mascarpone Sauce is quite delightful, you can also try an alternative sauce such as a mushroom cream sauce, a classic marsala sauce, or a simple white wine and garlic sauce. You can also top it with a bit of shaved Parmigiano-Reggiano. The possibilities are endless!
If you enjoy this wonderful veal chop recipe, why not try making:
Pork Chops with Mushroom Ragout
Fettuccine with Lemon Mascarpone Sauce
Pomegranate, Blackberries Sauce with Pork Tenderloin
Veal Saltimbocca
Veal Chop with Lemon, Sage, and Mascarpone
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, plus an extra knob
- 4 veal loin chops, 8 ounces bone-in about 1 Inch thick
- 12 sage, rinsed and padded dry sage leaves
- 2 garlic
- 1 lemon juice
- ⅔ cup mascarpone
Instructions
- Prepare all the ingredients first hand 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. Now add the sage leaves and garlic and season with 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 around, or remove it if it is too dark.
- Turn 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 desire 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: American
- Season: Winter
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Please read my privacy policy for more info. I only recommend the products that I actually love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.
