Veal Chops with Cognac Sauce
Ingredients
- 1/4 cup vegetable oil
- 6 sage sprigs
- Salt
- Six 12-ounce veal rib chops, about 1 1/4 inches thick
- Freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, minced
- 1/2 cup Cognac
- 1/2 cup heavy cream
- 1 1/2 cups chicken stock or low-sodium broth
- 2 tablespoons white truffle butter (see Note)
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