Veal chop with lemon, sage, and mascarpone — a fresh, exciting combination.
Prepare for a rich, savory sauce that balances bright citrus with creamy mascarpone. If you haven’t tried lemon with mascarpone before, you’re in for a delightful surprise.
The lemon lends a fresh, slightly bitter brightness that the mascarpone softens into a silky, luscious sauce. Earthy sage adds depth and aroma, tying the flavors together. One tip: make extra sauce — it’s worth it.
In this Article
- What is Veal Chop?
- A Note From Giangi
- Ingredients needed to make this recipe
- Equipment needed
- Step by step on how to make this delicious veal chop
- How Do You Know if the Veal Chops Are Cooked?
- Giangi’s Pro Tips
- Variations and Substitutions
- Storing
- Frequently Asked Questions
- Veal Chop with Lemon, Sage, and Mascarpone
What is Veal Chop?
Veal chops are bone-in, thick, and tender cuts with a delicate flavor and lower cholesterol than many beef cuts. They cook quickly and shine with high-heat methods like searing, grilling, or broiling. Aim for medium-rare to medium for the best texture: a quick sear at high temperature produces a golden crust and a juicy interior.
A Note From Giangi
The lemon, sage, and mascarpone sauce creates an incredible balance: creamy mascarpone mellows the lemon while sage brings an earthy finish that elevates each bite.
It’s surprisingly quick and easy. This restaurant-quality dish comes together in about 15 minutes, perfect for both weeknights and special dinners.
The veal remains tender and juicy when cooked over high heat, developing a lovely crust while the inside stays delicate.
Ingredients needed to make this recipe
A short, simple ingredient list — most items are pantry staples.
- Olive oil: for sautéeing.
- Unsalted butter: used to control salt and preserve flavor.
- Veal loin chops: about 8 ounces each, roughly 1 inch thick.
- Sage leaves: rinsed and patted dry; they become crisp and fragrant when browned.
- Garlic cloves: add flavor — avoid burning them.
- Lemon juice: brightens the sauce; remove any seeds.
- Mascarpone: gives the sauce its silky richness.
- Salt and pepper: to taste.
Equipment needed
A large skillet is ideal — cast iron or heavy-bottomed stainless steel works best for even browning and building a flavorful pan sauce.
Step by step on how to make this delicious veal chop
Have all ingredients ready before you start; the recipe is quick.
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet until sizzling. Add the veal chops and sear over high heat until the first side is golden brown, then flip.
- Add sage leaves and whole garlic cloves, season with salt and pepper, and add an extra knob of butter to prevent burning. Remove sage once crisp and move or remove garlic if it gets too dark.
- Turn the chops to brown all sides. Add the juice of one lemon, swirl to deglaze, then add 2/3 cup mascarpone and stir gently to make a smooth sauce. If chops are done, transfer them to a warm plate while you finish the sauce.
- Add about 3 tablespoons of water to the pan and scrape up the browned bits from the bottom. Cook for another minute or two to marry the flavors.
- Serve the chops with the mascarpone-lemon sauce spooned over them and scatter the crispy sage on top. They pair beautifully with fettuccine, polenta, or roasted vegetables.
How Do You Know if the Veal Chops Are Cooked?
The most reliable method is a meat thermometer:
- Insert the thermometer into the thickest part without touching bone.
- For medium-rare: 130–135°F (54–57°C). For medium: 140–145°F (60–63°C).
- Let the chops rest a few minutes after cooking; carryover heat will raise the internal temperature slightly.
Giangi’s Pro Tips
- Prep all ingredients before you start — the dish cooks quickly.
- Bring veal to room temperature for even cooking.
- Buy good-quality veal; it should be light in color and fresh.
- Use a large skillet so the chops have space and brown, not steam.
- Add olive oil to the pan before butter to prevent the butter from burning.
- Lower the heat slightly when adding mascarpone so it melts into a smooth sauce without separating.
- If the sauce tastes too tart, a splash of cream can soften the acidity.
Variations and Substitutions
Feel free to adapt the recipe:
- Protein: Substitute pork chops or chicken breasts if veal is unavailable.
- Herbs: Rosemary or thyme work well if you don’t have sage.
- Aromatics: Shallots or onions can replace garlic for a milder base.
- Citrus: Use orange if lemon is too tart, or add orange zest for a sweeter note.
- Finish with fresh parsley or basil for extra brightness.
Storing
Refrigerate: Store leftovers in airtight containers and use within 2–3 days.
Freeze: You can freeze cooked veal chops for up to 3 months if wrapped well; thaw overnight in the fridge before reheating. Avoid freezing the mascarpone-based sauce alone, as dairy textures can change when frozen.
Make-ahead: The sauce can be made up to 2 days ahead and gently reheated with a splash of milk or cream if needed to restore texture.
Reheat thoroughly to at least 165°F (74°C) for food safety.
Frequently Asked Questions
Can I cook the veal chops ahead of time?
Yes — you can sear them ahead, but finish in the sauce just before serving to keep them warm and moist.
Can I use dried sage instead of fresh?
Fresh sage is best, but dried can be used. Use about one-third the amount of dried herb compared to fresh, as dried herbs are more concentrated.
What can I pair with veal chops?
Light sides complement the rich chops: roasted potatoes, sautéed green beans, a simple green salad, creamy polenta, or angel hair pasta are all excellent choices.
How do I prevent my veal chops from curling while cooking?
Make a few small cuts around the edge of the chop to release tension. This simple trick helps the meat stay flat and cook evenly.
What other sauces can I use on veal chops?
Other great options include mushroom cream sauce, classic marsala, white wine and garlic sauce, or a sprinkle of shaved Parmigiano-Reggiano.
If you enjoy this recipe, consider trying:
Pork Chops with Mushroom Ragout
Fettuccine with Lemon Mascarpone Sauce
Pomegranate & Blackberry Sauce with Pork Tenderloin
Veal Saltimbocca
Veal Chop with Lemon, Sage, and Mascarpone
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, plus an extra knob
- 4 veal loin chops (about 8 ounces each, 1 inch thick)
- 12 sage leaves, rinsed and patted dry
- 2 garlic cloves
- 1 lemon, juiced
- 2/3 cup mascarpone
Instructions
- Prepare all ingredients first — the recipe moves quickly.
- Heat oil and butter in a large skillet until sizzling. Add chops and sear over high heat until golden underneath, then flip. Add sage and garlic, season, and add another knob of butter. Remove sage when crisp and manage garlic so it doesn’t burn.
- Brown the sides of the chops. Add lemon juice and swirl, then stir in mascarpone to create a smooth sauce. If chops are done, transfer to a warm plate while finishing the sauce.
- Add about 3 tablespoons of water to deglaze the pan, scraping up the browned bits. Cook a couple more minutes to develop the sauce.
- Serve the chops with sauce spooned over them and scatter crispy sage on top. Pair with pasta, polenta, or roasted vegetables.
Nutrition
Nutrition estimates provided for guidance only.
- Course: Beef, Veal & Lamb; Dinners
- Cuisine: American
- Type: Under 45 minutes
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