VEAL CHOPS IN WHITE WINE

4 Veal Rib Chops
1 Bay Leaf
1/2 Cup Dry White Wine
1 1/2 Cups Beef Stock
1/4 Cup Shallots - Minced
3 Tbsp Butter
Salt and Pepper
Flour
1 Tbsp Olive Oil

Season flour with salt and pepper. Dredge veal chops in flour, shake of excess. Heat oil and butter in pan and add veal chops, cook for 3 to 4 minutes on each side until golden brown. Crumble bay leaf on top and bake in preheated oven at 200 degrees C. For 10 minutes. Transfer chops to a platter and keep warm. Pour off all but 1 tablespoon of fat from pan and cook shallots until softened. Add 1/2 cup dry white wine, deglaze skillet, scraping all brown bits. Add beef stock and reduce mixture to 1 cup and strain. Mix 1 tablespoon of cornflour with a little water to make a thickener, and add. Cook sauce over moderately high heat for 3 minutes until slightly thick. Remove pan from heat, add the juice from the platter and stir. Pour sauce over chops and enjoy.