Ingredients:

4 veal loin chops (8 ounces each), 3/4″ thick
2 tablespoons unsalted butter
1 large bunch fresh sage

Methods:

Season the veal with salt and freshly ground black pepper.In a nonstick skillet large enough to hold the veal in 1 layer, heat the butter over high heat until it becomes golden brown.Add the veal and cook until browned on the bottom, about 4 minutes.Place 3 sage leaves on the uncooked side of each chop and turn the chops over.Cook until browned on the other side, 3 to 4 minutes longer.Lightly season the veal with salt and coarsely ground black pepper, garnish with a few sage leaves, and serve.