Needs to be braised because it doesn't have any fat...
1 Veal Chop 1" thick +
1 tsp Butter
1 tsp Oil
2 pinches Herbs de Provence
Salt & Pepper
1 Tbsp chopped shallot
2 Tbsp au Jus of Beef*
2 Tbsp Cream (optional)
Skillet or Saucepan and Lid
Fork
Heat butter and oil in pan till almost smoking
Brown chop 2 to 3 minutes/side
Add all other ingredients, reduce to low and cover
Braise 40 minutes or more covered
When tender, remove chop and reduce liquid until thick
Return the chop and serve
*where the best sliced roast beef is sold in Buffalo they sometimes give a rich stock for free. I get mine it from Dash's. My veal and beef, too. But never fish...