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 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.
- 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:
Equipment used to create this recipe
Veal Chop with Lemon, Sage, and Mascarpone
- 2 tbsps olive oil 2 tablespoons olive oil
- 2 tbsps unsalted butter 2 tablespoons plus an extra knob unsalted butter
- 8 ounces veal loin chops 4 8 ounces bone in veal loin chops, about 1 Inch thick
- 12 sage 12 rinsed and padded dry sage leaves
- 2 garlic 2 garlic cloves
- 1 lemon juice 1 lemon juice
- ⅔ cup mascarpone 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 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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