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1
Place the veal chops in a large nonreactive pan.
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2
Whisk together 3 tablespoons of the olive oil and the lemon juice.
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3
Stir in 10 coarsely chopped sage leaves.
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4
Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
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5
When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat.
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6
Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them.
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7
Sprinkle each chop generously with salt and pepper.
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8
Divide the remaining 3 tablespoons oil between the pans.
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9
When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes.
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10
Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness.
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11
Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
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12
Pour the grease out of 1 pan and add the wine.
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13
Add 5 chopped sage leaves and place over medium heat.
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14
Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume.
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15
Remove from the heat and whisk in the butter.
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16
Season to taste with salt and pepper.
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17
Transfer the veal chops to 4 plates and pour the sauce over them.
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18
Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.
