1½ to 3 spoons butter

½ cup olive oil

4 Veal Chops (Loin or Rib)

1 tsp. salt

½ tsp. pepper

1 cup flour

1 cup dry white wine

About 20 fresh sage leaves or 15 dry

In a heavy bottom pot or skillet, heat oil on high.  While the oil gets hot, dredge the chops in flour, then cook them on both sides for about 10 minutes.  Add the sage, salt, pepper, and wine.  Cook a little longer adding the butter.  Take the chops out and serve them on a plate.  The remaining sauce in the pot is served over the chops.  (If in need of more liquid add a little hot water.)  I had them with wine and brandy – was magnifico!

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com