Broiled Veal Chop alla Fiorentina

Ingredients

• 4 ounces butter (1 stick)
• 2  garlic cloves chopped
• 1  optional: lemon cut in half
• 2 servings vegetables steamed
• 1 teaspoon rosemary 
• 1 teaspoon sage 
• 1 pinch salt and pepper 
• 2  veal loin chops ()
• 2 ounces virgin olive oil 

Equipment

• frying pan
• broiler

Directions

1. Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
2. Put veal chops on broiling pan coated in butter.
3. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.