6 (1inch) thick veal chops
Salt and freshly ground black pepper to taste
1/2 bunch fresh sage, leaves only, chopped (about 1/4 cup)
3 large shallots, finely diced
1/3 cup extra virgin olive oil
Juice of 1 lemon, freshly squeezed
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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