Pan-Fried Veal Chops with Lemon, Sage and Mascarpone

One of my favourite chefs in the world, Angela Dwyer, taught me this recipe. I love lemon; I love veal, sage and mascarpone; so it is unlikely that I would not love the finished dish. You have to work quickly here so that the butter in the pan does not burn and the chops get nicely browned – so have everything ready before you start. (recipe from the Italian section)

Recipe Author:
Tessa Kiros
Falling Cloudberries
Photography by Manos Chatzikonstantis

Illustrations by Michail Touros
Reproduced courtesy of Murdoch Books Ltd.

1.  Heat the oil and butter in a large frying pan. When it is sizzling, add the chops and cook over a high heat, turning over when the underneath is golden. Now add the sage leaves and garlic and season the meat with salt and pepper. Add another knob of butter to the pan to prevent burning. Take out the sage leaves when they are crisp and move the garlic around (or take it out if it starts to look too dark). You might like to turn the meat onto its fat side with a pair of tongs so that the fat browns.
   
   Add the lemon juice to the pan and swirl it around, then add the mascarpone. If the veal is cooked, transfer it to a serving plate while you finish the sauce. If you think the veal needs longer, then leave it in the pan. It should be golden brown on the outside, and rosy pink, soft, but cooked through on the inside. Add about 3 tablespoons of water to the pan and scrape up all the bits that are stuck to the bottom. Cook for another couple of minutes, then pour the sauce over the veal and scatter with the crispy sage.
   
   Serve immediately with some bread for the sauce.