A special thanks to Peter Ford and Anita Phipps for this recipe.


  • Veal Chops from Marconda’s
  • Salt
  • Pepper
  • Flour
  • 3 tbsp. butter
  • 1/3 cup white wine
  • 1/2 tsp. fresh chopped chives
  • 1/2 tsp. fresh chopped tarragon
  • 1/2 tsp. chopped parsley


  1. Season three veal chops with salt and pepper
  2. Dredge them lightly in flour
  3. Sauté the chops slowly in 2 tbsp. of melted butter for 12 to 15 minutes on each side
  4. Arrange them on a plate and keep warm.
  5. To the remaining butter in the pan, add white wine
  6. Cook the mixture over high heat until the wine is reduced by half
  7. Add chives, tarragon, and parsley
  8. Swirl in remaining 1 tbsp. of butter
  9. Pour sauce over meat and serve