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1
In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter.
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2
Add the veal trimmings.
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3
Over medium-high heat, brown for 5 minutes, stirring.
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4
Add the veal chops and garlic.
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5
Season well with sea salt and pepper.
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6
Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically.
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7
Remove the veal chops, leaving the garlic and the veal trimming in the pan.
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8
Drain all fat from the skillet.
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9
Add the chicken broth to the pan.
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10
Deglaze over high heat, reducing by half.
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11
Check seasonings.
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12
Return the veal chops to the pan with any of their accumulated juices.
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13
Remove from the heat, and keep warm.
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14
Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil.
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15
Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions.
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16
Reduce heat to medium-low.
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17
Cook, stirring, for 30 minutes.
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18
Bring 4 cups of salted water to a boil.
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19
Add the asparagus, sugar snap peas and broccoli rabe.
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20
Return to a boil, and cook for 1 minute.
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21
Drain well.
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22
Add remaining butter to the vegetable skillet.
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23
Add the drained vegetables.
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24
Check for seasonings.
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25
Slice the veal thinly and serve with vegetables and reduced pan juices.
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26
Include garlic cloves if desired.
