Veal Chops aux Fines Herbes


  • 4-6 veal chops
  • salt and freshly ground black pepper
  • butter
  • 2 tablespoons olive oil
  • 6 tablespoons dry white wine
  • 1 tablespoon finely chopped shallots
  • ¼ pint well-flavoured veal or chicken stock
  • 1 tablespoon flour
  • 2 tablespoons mixed fines herbes (parsley, chervil and tarragon), finely chopped


Season veal chops generously with salt and freshly ground black pepper. Sauté gently on both sides in 2 tablespoons each butter and olive oil until almost tender. Add dry white wine and finely chopped shallots, and continue cooking until done.

Transfer to a heated serving dish and keep warm. Reduce dry white wine and pan juices over a high heat to half the original quantity. Add to a sauce made with well-flavoured stock thickened with 1 tablespoon each butter and flour. Stir in finely chopped fines herbes and pour over chops. Serve immediately.