4 tbsp. unsalted butter
2 tbsp. peanut oil
4 veal chops (1-inch thick)
1 tbsp. minced shallot
1/2 tsp. dried tarragon, crumbled
1/4 c. beef stock or broth
1/4 c. dry white wine

Heat butter/oil in large heavy skillet over high heat. When foam subsides, add veal. Cook, shaking pan frequently, turning chops once, until very well browned, about 4 minutes each side. Remove veal; pour off all but 2 teaspoons drippings.

Reduce heat to medium. Add shallots; saute until lightly browned, about 1 minute. Sprinkle in tarragon; cook, stirring constantly, 30 seconds. Stir in stock and wine, scraping pan.

Return chops to skillet; reduce heat to low. Braise, tightly covered, until veal is cooked through but still moist, 20-25 minutes. Remove chops; keep warm.

Cook braising liquid over medium heat, stirring frequently, 3 minutes. Spoon sauce over chops.