Ingredients

• 4 veal chops
• trimmed
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chervil
• 2 tbsp chopped fresh chives
• 75g/3oz Japanese breadcrumbs (also sold as panko)
• 50g/2oz butter
• 500g/1lb 2oz plain flour
• 4 free-range eggs
• 2 tbsp double cream
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh chervil
• 50g/2oz butter
• 2 tbsp olive oil
• 300ml/11fl oz beef or veal stock
• 110ml/4fl oz) red wine
• 50g/2oz butter

Directions

• Preheat the oven to 200C/390F/Gas 6.
• For the veal
• season the veal chop with salt and freshly ground black pepper
• then rub the olive oil into the veal.
• Mix the herbs and the breadcrumbs in a bowl until well combined. Press the veal chops into the breadcrumbs to coat.
• Heat a frying pan until hot
• add the butter and
• when foaming
• add the veal chops. Fry for 2-3 minutes on each side
• or until golden-brown. Place in the oven for 8-10 minutes
• or until cooked through.
• For the spätzle
• bring a saucepan of salted water to the boil.
• Blend all the spätzle ingredients
• except the butter and olive oil
• in a food processor to form a dough. Season to taste with salt and freshly ground black pepper.
• Place a spoonful of the dough onto a clean work surface. With the palm of your hand
• roll the dough into a thin sausage-shape 2-3cm long. Repeat with the rest of the mixture.
• Carefully drop the spätzle into the boiling water and cook for 1-1½ minutes. Drain and rinse in iced water to refresh.
• Heat a frying pan until hot
• add the butter
• olive oil and spätzle and fry for 1-2 minutes until coloured.
• For the sauce
• place the stock into a saucepan
• bring to the boil
• then turn down the heat and simmer for 5-7 minutes until the liquid has reduced by two thirds.
• Add the red wine and repeat
• cooking until the liquid has reduced by two thirds.
• Add the butter
• season to taste with salt and freshly ground black pepper
• and whisk until the sauce is glossy.
• To serve
• place a veal chop onto each serving plate. Pile a helping of the spätzle alongside and pour a spoonful of the red wine sauce over the veal.