Veal Chop with Lemon, Sage and Mascarpone

  • 01.24.11

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.

First of all, if you never tried lemon and mascarpone, you must. While the bitterness of the lemon is subside by the mascarpone,  as a result the two create a phenomenal sauce. Furthermore the sage brings it all together. Make some extra sauce if you can as our was almost all gone.

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.

Mom, this is the best meal you ever made” exact words from our son. He is my best little food critic, and best eater ever. I love you pumpkin.

Tonight’s January 24, 2011 dinner:

Pan Fried Veal Chop with Lemon, Sage, and Mascarpone

Fettuccine with Lemon Mascarpone sauce



2 tablespoon olive oil

2 tablespoons butter, plus an extra knob

4 veal chops, less than 1” thick, bone in

12 sage leaves, rinsed and patted dry

2 garlic clove

Juice of 1 lemon

2/3 cup mascarpone, plus an extra knob if desired

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.



1 pound of fettuccine

1/2 lemon juice

1 tablespoon butter

2 tablespoons mascarpone

Cook the fettuccine according to package instructions. When done al dente, drain the pasta and put the pasta back in the pan.  Add the butter lemon and mascarpone.  Mix well and adjust the mascarpone or lemon to you liking. Serve with the above chops.


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