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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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 427 (61%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 263.1mg||81 %|
|Sodium 1565.8mg||54 %|
|Potassium 1174.7mg||31 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 13.3g|
|Protein 52.4g||75 %|
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Calories per serving: 704
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