Ingredients

1/4 vegetable oil

6 sage sprigs

salt

6 12oz veal rib chops, about 1 1/4 inches thick

freshly ground pepper

all purpose flour, for dusting

2 T unsalted butter

2 T evoo

2 large shallots, minced

1/2 cup cognac

1/2 cup heavy cream

1 1/2 cups chicken stock

2 T white truffle butter

Preparation

  1. preheat teh oven to 375F. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel lined plate to cool Season with salt.
  2. season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 T of butter in the olvie oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. transfer t a large baking pan and repeat wit the remaining chops, lowering the heat to moderate.
  3. Roast the veal chops for 15 minutes or until an instant read thermometer inserted near teh bone registers 140F.
  4. Meahwhile, pour off the fat in the skillet. Add the remaining 1 T of butter and the shallots and cook over moderate heat until softened, about 3 minutes. REmove from teh heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper nad boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.
  5. Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated.
  6. Trasnfe the veal to plates and spoon the sauce on top. Garnish with the fried sage sprigs and serve