Veal Chops aux Fines Herbes

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 veal chops
  • salt and freshly ground black pepper
  • butter
  • 2 tablespoons


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.