Côtes de Veau à ma Façon

• 4 thick veal chops
• salt and freshly ground black pepper
• flour
• butter
• 1

Season chops generously with salt and freshly ground black pepper. Dust with flour on both sides. Heat 3 tablespoons butter and the oil in a heatproof gratin dish just large enough to hold chops, and brown them on both sides. When browned, coat chops with a thick pommade made of breadc