Veal Chop with Radicchio, White Beans, and Rosemary

1. 1

   Mince 1 garlic clove and mash to a paste with 1/4 teaspoon salt, then transfer to a shallow bowl.

2. 2

   Stir in 1 tablespoon oil, 1/4 teaspoon rosemary, and 1/4 teaspoon pepper.

3. 3

   Add veal and turn once or twice to coat.

4. 4

   Heat remaining tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook veal, turning over once, until golden and just cooked through, 6 to 7 minutes total.

5. 5

   Transfer veal to a plate.

6. 6

   Finely chop remaining garlic clove and add to skillet, then cook over moderate heat, stirring, until golden, about 30 seconds.

7. 7

   Add radicchio and beans and cook, stirring, until radicchio begins to wilt, about 2 minutes.

8. 8

   Add vinegar and cook until most of vinegar is evaporated.

9. 9

   Whisk together broth and cornstarch, then add to bean mixture and boil, scraping up brown bits, until sauce is thickened slightly and about two thirds of liquid is evaporated, about 4 minutes.

10. 10

    Remove from heat and stir in remaining 1/4 teaspoon rosemary, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

11. 11

    Serve veal with radicchio and beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.