In a mixing bowl, combine Greek yogurt, fresh sage leaves, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well to create a marinade.

2. Coat the Veal

Place the bone-in veal chop in the bowl with the marinade. Ensure the chop is well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.

3. Prepare the Vegetables

While the veal is marinating, prepare the seasonal vegetables by washing and cutting them into bite-sized pieces.

4. Cook the Veal

Preheat a grill or skillet over medium-high heat. Remove the veal chop from the marinade and allow any excess to drip off. Cook the veal for about 6-8 minutes on each side or until it reaches an internal temperature of 145°F (medium rare).

5. Sauté the Vegetables

In a separate pan, heat a tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

6. Serve

Once the veal chop is cooked, let it rest for a few minutes before serving. Serve with the sautéed seasonal vegetables on the side.

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