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1
Preheat the oven to 375.
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2
In a small skillet, heat the vegetable oil.
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3
Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute.
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4
Transfer to a paper towel-lined plate to cool.
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5
Season with salt.
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6
Season the veal chops with salt and pepper and dust lightly with flour, patting off the excess.
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7
In a large skillet, melt 1 tablespoon of butter in the olive oil.
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8
Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes.
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9
Transfer to a large baking pan and repeat with the remaining chops, lowering the heat to moderate.
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10
Roast the veal chops for 15 minutes or until an instant-read thermometer inserted near the bone registers 140.
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11
Meanwhile, pour off the fat in the skillet.
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12
Add the remaining 1 tablespoon of butter and the shallots and cook over moderate heat until softened, about 3 minutes.
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13
Remove from the heat.
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14
Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes.
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15
Add the cream and chicken stock and bring to a boil.
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16
Season with salt and pepper and boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.
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17
Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated.
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18
Transfer the veal to plates and spoon the sauce on top.
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19
Garnish with the fried sage sprigs and serve.
