Seared Veal Chops with Bearnaise
|4||each||rib veal chops, 5-6 oz. each|
|Each||salt and pepper, to taste|
|Each||Bearnaise sauce, see recipe|
- Heat butter in heavy large ovenproof skillet over medium high heat.
- Sprinkle veal with salt and pepper.
- Add veal to skillet and cook until brown, about 3 minutes per side.
- Place veal on plate and tent with foil.
- Let rest for a few minutes.
- Serve with Bearnaise Sauce and asparagus.