olive oil (for frying)
20 large sage leaves
2 tablespoons extra virgin olive oil
4 250 -350 g rib-eye veal chops
salt & freshly ground black pepper
1/2 cup shallots
3 garlic cloves, minced
1 cup dry white wine
1 cup black olives or 1 cup green olives, pitted and coarsely chopped
1/4 cup capers
2 tablespoons chopped fresh sage
1.5 cups chicken stock
1 tablespoon lemon juice
Warm 1 Tbs. Olive oil in the bottom of a frying pan over medium-high heat.
When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
Reserve for garnishing.
Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
Dry pat the chops and do not salt or pepper yet
Add the veal chops and cook 5 to 6 minutes on first side until golden brown.
Turn the veal chops, now season with salt, and pepper, and continue to cook until this side is golden and cooked to medium rare (115°), 5 to 6 minutes.
Remove from the pan, place on a warm platter, cover with foil, and keep warm. By the time you sit down the temperature will have reached a perfect 130℉. if you prefer 135℉ then remove it from pan once it has reached 120℉
Increase the heat to medium-high, add the remaining I tablespoon extra-virgin olive oil, the garlic and shallots, and cook until the garlic is soft, about 15 seconds.
Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
Add the olives, capers, and fresh sage and stir together.
Add the lemon juice and salt and pepper to taste.
To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
Garnish with crisp sage leaves and serve immediately.
