4 1/2" thick veal cutlets
1 tablespoon butter
1/2 teaspoon dried rosemary, bruised
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
pinch of salt and pepper to taste
In large skillet, melt butter and add chops cooking about 6
minutes on each side or until cooked through. Add seasonings and toss.
Serve with spicy mustard.