Pan-Fried Veal Chops with Lemon, Sage & Mascarpone

Name: Pan-Fried Veal Chops with Lemon, Sage & Mascarpone
Yield: Serves 2
Ingredients: 2 veal chops, about 1.5 cm (⅝ inch) thick; 6 sage leaves, rinsed and dried; 1 tablespoon olive oil; 20 g (¾ oz) butter, plus an extra knob; 60 g (2¼ oz) mascarpone; 1 garlic clove, crushed; juice of 1 small lemon

Preparation info

Serves
2

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

One of my favourite chefs in the world, Angela Dwyer, taught me this recipe. I love lemon; I love veal, sage and mascarpone; so it is unlikely that I wouldn’t love the finished dish. You have to work quickly here so that the butter in the pan doesn’t burn and the chops get nicely browned — so have everything ready before you start.