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Veal Chops Valdostano

Veal Chops Valdostano

Chef Joe Frigo

Frigo's, www.frigofoods.com, Springfield, MA


  • 3 oz. Pancetta, cubed
  • 4 Tbsp. unsalted butter
  • 2 sage leaves
  • 2 rosemary sprigs
  • 4 veal chops (8 oz. each)
  • ¼ c. flour
  • 1 c. dry white wine
  • Salt and pepper


Cook the pancetta in 2 tbsp. of butter until golden brown. Add the sage and rosemary; cook 1 more minute. Dredge the veal in flour and add to the pan. Cook 5 minutes per side, turning once, until brown on both sides. Season with salt and pepper; deglaze with the wine, let evaporate, and simmer for 20 minutes, turning the veal once in the cooking juices. Remove the veal to a plate; reduce the cooking juices over high heat. Whisk in the remaining butter and cook over high heat for 1 more minute to thicken the sauce. Serve the veal hot, drowning in its sauce.