Scaloppine of Veal with Herbs

16 Thin scaloppine of veal
Salt and pepper
6 tb Butter
1 tb Chopped parsley
2 ts Chopped tarragon
2 ts Chopped chives

1. Place the meat on a flat surface and pound lightly. Sprinkle on both sides with salt and pepper to taste. 2. Heat 4 tbsp butter in 1 or 2 large skillets (using 1 skillet will require cooking in 2 batches) and when it is very hot add the pieces of veal. Cook briefly, about 45 sec. on each side. As the pieces brown, transfer them to a warm platter. 3. Add the remaining butter to the skillet and stir in the parsley, tarragon and chives. Pour this sauce over the veal and serve hot.

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