Pan-Fried Veal Chops with Lemon and Rosemary

1. 1

   Rub the veal chops all over with the olive oil, chopped rosemary and black pepper.

2. 2

   Let the chops stand at room temperature for 10 minutes.

3. 3

   In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute.

4. 4

   Season the veal chops with salt.

5. 5

   Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125, about 15 minutes.

6. 6

   Transfer the chops to a serving platter.

7. 7

   Add the lemon juice and water to the skillet and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon.

8. 8

   Pour the pan sauce over the veal chops and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.