Serves: 4
Total Calories: 249

4 veal loin chops, about 1 inch thick
salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
8 large fresh sage leaves, torn into pieces

1 Pat the chops dry with paper towels. Sprinkle the chops on both sides with salt and pepper.

2 In a skillet large enough to hold the chops in a single layer, melt the butter with the oil over mediumhigh heat. Add the chops to the pan. Scatter the sage around the chops. Cook 3 minutes on one side, or until nicely browned. Turn the meat over with tongs and brown the other side until just pink in the center, about 2 minutes more. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 249
Calories from Fat: 174

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