Ingredients

• 2 (3-inch thick) veal loin chops
• 2 garlic cloves, chopped
• 1 teaspoon rosemary
• 1 teaspoon sage
• Pinch salt and pepper
• 2 ounces virgin olive oil
• 4 ounces (1 stick) butter
• 1 lemon, cut in half
• Steamed vegetables, as an accompaniment

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Instructions

1. Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
2. Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.