Costata Di Vitello Recipe

Bring to temperature

Remove the bone-in veal chops from the refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Season both sides and the exposed bone generously with kosher salt (about 1 tsp per chop) and freshly ground black pepper. Press the seasoning into the meat.

Preheat the oven to 375°F (190°C).

Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Add the veal chops, bone-side away from you, and sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Add 2 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the chops (baste) for 30–45 seconds to build flavor.

Transfer the skillet to the preheated oven and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium—about 6–12 minutes depending on chop thickness (16 oz will be faster than 32 oz). Use an instant-read thermometer inserted into the thickest part, away from bone.

Remove the chops to a cutting board, tent loosely with foil and rest for 8–10 minutes. Resting brings the final internal temp up a few degrees and lets juices redistribute.

While the chops rest (you can begin earlier), make the reduction: in a small saucepan over medium heat, add 1 tbs neutral oil and sauté the minced shallot until translucent, about 2 minutes.

Carefully add 1 cup Calvados to the pan. If you prefer, remove the pan from heat and ignite briefly to flambé (optional and only if comfortable). Otherwise, bring to a simmer and reduce by half, about 6–8 minutes.

Add 1 cup apple cider and 1 tbs brown sugar. Continue to simmer until the mixture is syrupy and coats the back of a spoon, about 8–12 minutes total reduction time. Stir occasionally.

Whisk in 1 tsp Dijon mustard and 1 tsp lemon juice. Turn heat to low and swirl in the 1 tbs cold cubed butter a little at a time to finish the sauce and add shine. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. Keep warm.

Slice the rested veal chops against the grain if desired or serve whole on warmed plates. Spoon the warm Calvados apple reduction over the veal or serve on the side.

Garnish with microgreens or chopped parsley and finish with a light sprinkling of flaky sea salt. Serve immediately.