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Melt butter in heavy medium skillet over medium-high heat. Sprinkle veal with sage and ground pepper. Add to skillet and cook until brown, about 1 minute per side (or longer if thicker chops). Transfer veal to plate; keep warm.
Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half-and-half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal.
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katehandel 3 years ago[I posted this recipe.]