Veal Chops w/ Cacio de Roma
( YIELD: 4 Servings )

I N G R E D I E N T S
Butter, soft	8 Tbsp. (1 Stick)
Shallots, minced	3 Tbsp.
Dijon mustard	2 Tbsp.
Fresh tarragon, chopped	1 1/2 Tbsp.
French mustard	1 Tbsp.
Veal chops (1/4 - 1/2 in thick)	4
Dijon Mustard	2 tsp.
Mustard seeds, whole	4 tsp.
Dry vermouth	2/3 cup
Cacio de Roma, thinly sliced	2 oz.

1.	Combine 7 Tbsp. butter with minced shallots, 2 Tbsp. mustard, tarragon and 1 Tbsp. coarse grained mustard in a bowl.
2.	Season mustard butter with pepper. (Can be made 4 days ahead. Cover and refrigerate.)
3.	Brush veal with 2 tsp. Dijon mustard.  Press 1 tsp. mustard seeds onto one side of each veal chop.  Season with salt and pepper.
4.	Melt remaining 1 Tbsp. butter in a heavy large skillet over medium heat.  Add veal and cook until just cooked through, about 4 minutes per side.
5.	Transfer veal to plate; cover with foil and keep warm.  Preheat oven to 350°.
6.	Add vermouth to drippings in skillet; boil until liquid is reduced to 1/4 cup, about 3 minutes.
7.	Whisk in mustard butter.  Season to taste with salt and pepper.
8.	Place sliced Cacio de Roma cheese on each piece of veal and heat in oven until cheese has melted.  Drizzle sauce over veal and serve.