2 tbsp. unsalted butter
2 tbsp. peanut oil
4 veal chops, 3/4 inch thick
1 tbsp. minced shallot
1/2 tsp. dried tarragon or to taste
1/4 c. beef broth
1/4 c. dry white wine (I use dry vermouth)

Heat oil and butter and when foam subsides saute chops. Pour off all but 2 tablespoons of fat and saute shallots. Sprinkle in tarragon; cook for a second.

Add broth and wine and chops and braise (cover pan) 20-25 minutes. Remove chops; keep warm.

Reduce braising liquid by 1/2 and add chops to reheat.