This French Fridays with Dorie recipe was supposed to be Veal Chops with Rosemary Butter. As you can see from the photos, those are not chops. I could not find veal chops locally, but I did find some fresh veal scallopine. I would love to try this recipe with veal chops some time, because the photo in the book looks incredibly delicious.
The scallopine were a very good substitution. Very quick to cook on the stove, and probably “lighter” than the chops would have been.
Once again, a simple recipe from Around My French Table. After marinating in olive oil, rosemary, and thyme for the day, the veal is quickly seared in a skillet on the stove. A quick pan sauce is made, then the meat is topped with a delicious rosemary butter.
I did have to leave off the pan sauce. During the searing process my pan got a little too blackened, and the sauce ended up tasting like charred water. Not good!
I served the veal with mashed potatoes and steamed green beans (both fresh from the garden!). The herbed butter tasted good with everything on the plate. It was a lovely meal!
From Scratch 
Wasn’t this tasty? I adored the herbed butter. The veal is gone, but I have some green beans. Perfect topper! Thanks for the idea.
The butter was a winner on this one!
I love green beans with my protein. It always works!
Look how thing that is! Must have cooked up in seconds. Would be perfect for a weeknight meal.
A lot of cuts work here I think, the flavored butter can enhance any meat! Perfect with green beans.
Boy I have not had scallopini in a while – it looks fabulous, as does that whole plate. And that rosemary butter was so good it is going to prove dangerous 🙂 YUM. Tricia
I like the idea of scallopini.. the chop was just too much meat for me. Nicely done.
Your plate is so artfully arranged…really pretty! I was so worried I wouldn’t be able to find veal chops. Glad to know scallopine is good in a pinch!