Veal Chop with Sallot Mustard Sage Sauce

4 veal chops pounded to 3/4 to 1 ” thickness

3 tsp butter

2 tsp vegetable oil

sage

3 tbsp shallots

2/3 cup unsalted beef broth

4 tbsp dijon mustard

1/2 cup 1/2 and 1/2

Melt butter, sprink chops with sage and pepper.  Add to skillet until brown.  Reduce heat and cook to tenderness.  Remove chops.  Add shallots to same skillet and stir 1 minute.  Add broth, 1 tbsp minced sage and mustard to skillet and boil until thick, scraping up browned bits about 4 minutes.  Add 1/2 and 1/2 and boil water until liquid thickens to sauce consistency, about 1 minute.  Mix in remaining 1 tbsp sage and any juices from meat.  Add seasoning.  Spoon over veal chop.

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