Veal Chops aux Fines Herbes

Name: Veal Chops aux Fines Herbes
Yield: Serves 4 to 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; butter; 4-6 veal chops; 2 tablespoons mixed fines herbes (parsley, chervil and tarragon), finely chopped; 1 tablespoon flour; ¼ pint well-flavoured veal or chicken stock; 1 tablespoon finely chopped shallots; 6 tablespoons dry white wine; 2 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

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

Europe
France
Main course
Mediterranean

Method

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.