Veal Chops SautÃ©
1 (1/2-inch-thick) veal rib chops
flour for dredging
salt and freshly ground pepper to taste
3 tbsp vegetable oil
6 tbsp dry white wine
1 tsp lemon juice
4 tbsp firm butter
Dredge chops in flour seasoned with salt and pepper. Heat oil in heavy skillet, add meat and brown on both sides.
Reduce heat to low, cover pan and cook about 20 minutes. Turn chops 2 or 3 times. Transfer to a hot platter and keep warm.
To the juices in pan, add wine. Reduce by cooking uncovered over fairly high heat 2 or 3 minutes. Add lemon juice.
Add the firm butter to sauce in little curls, swirling pan to incorporate butter without its melting rapidly.
When butter has barely melted, pour sauce over chops and sprinkle with minced parsley.