2tbspsunsalted butter2 tablespoons plus an extra knob unsalted butter
8ouncesveal loin chops4 8 ounces bone in veal loin chops, about 1 Inch thick
12sage12 rinsed and padded dry sage leaves
2garlic2 garlic cloves
1lemon juice1 lemon juice
⅔cupmascarpone2/3 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.