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4 large veal chops, about

2¼ lbs

2 tbsp ex­tra-vir­gin olive oil

1 tbsp un­salted but­ter

1 small onion, finely chopped

1 rib cel­ery, thinly sliced 2 cloves gar­lic, minced

⅔ cup Ital­ian dry white wine, such as Pinot Gri­gio

1 cup pas­sata or strained toma­toes

1¼ cups light veg­etable or chicken stock, di­vided Finely grated zest of

1 le­mon

10 pit­ted green olives, finely chopped

3 rounded tbsp chopped fresh pars­ley

Trim any ex­cess fat from the veal. Add the oil to a large shal­low skil­let set over medium-high heat. Cook for 1 minute; add the but­ter. When the but­ter stops foam­ing, add the veal and fry un­til they’re nicely browned, about 3 min­utes per side. Re­move the veal from the skil­let and set aside.

Re­duce the heat to low. Add the onion and cel­ery to the skil­let and cook un­til soft­ened, 5 to 6 min­utes. Stir in the gar­lic; in­crease the heat to high and add the wine. Let the wine cook for a few min­utes, un­til it has re­duced by half, then add the pas­sata and a scant 1 cup of the stock, stir­ring well. Re­turn the veal to the skil­let, spoon­ing the sauce over­top. Re­duce to a sim­mer and par­tially cover the pan. Cook gen­tly, turn­ing the veal halfway through and adding more stock if the meat is get­ting dry, un­til the veal is ten­der and cooked through, 30 to 40 min­utes.

Mean­while, to pre­pare the gremolata, stir to­gether the le­mon zest, olives and pars­ley in a bowl. When the veal is ready, add half the gremolata to the skil­let and stir to com­bine. Re­duce the heat to low and cook for 5 min­utes to al­low the flavours to blend.

Trans­fer the veal to four warm plates, spoon the sauce over­top and sprin­kle with the re­main­ing gremolata. Serve with saf­fron risotto, rice or a green salad.

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