Veal with Sherry and Lemon Marmalade

Preparation info
  • 4

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

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  • 4 tablespoons (½ stick) unsalted butter
  • 2 tablespoons vegetable oil


  1. Heat the butter and oil in a large skillet until very hot. Add the veal chops and sear them until brown on both sides, 2 minutes per side. Season both sides with salt and pepper.
  2. Reduce the heat to medium and cook the chops, turning occasionally, until they are slightly underdone and still juicy, 3 to 5 minutes total. Remove them from the skillet, cover, and ke