SAUTEED VEAL CHOPS WITH SAGE (for four)
4 veal chops with fat on the edges, about ¾ inch thick, at room temperature
sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive or vegetable oil
12 large sage leaves
1.Season the veal chops on one side with a generous amount of salt and pepper. Place a saute pan large enough to hold the chops in a single layer over high heat for a minute or two. Add the butter and oil and heat until the foam subsides. Carefully lay the veal chops seasoned side down in the pan. Season the other side of the chops with salt and pepper and scatter the sage leaves over them, pushing a few down into the bottom of the pan. Cook the chops for 3 minutes, until browned, then turn and cook on the other side for 2 to 3 minutes.
2. Transfer to a plate and garnish with the browned sage leaves.
from Amanda Hesser, The Essential New York Times Cookbook