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.
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 chops are bone-in, meaty, and thick. As well as, tender and contain 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.
Medium rare is the best way to enjoy veal chops. Cook them quickly and at a high temperature.
- Have all the ingredients ready as this 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.
- Use unsalted butter when cooking the veal chops.
- When cooking the veal chops in your skillet use tongs and place them on their side to evenly cook all sides of the chops. By cooking the sides, not only 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.
Because the sauce is powerful, as opposite for a side dish we had fettuccine with lemon and mascarpone. 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 appreciate, 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.
Veal Chop with Lemon, Sage and Mascarpone
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4
2 tablespoons olive oil
2 tablespoons plus an extra knob unsalted butter
4 8 ounces bone in veal loin chops, about 1 Inch thick
12 rinsed and padded dry sage leaves
2 garlic cloves
1 lemon juice
2/3 cup mascarpone
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 if it is too dark.
Turn chop on side to make sure all sided 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 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.
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