Veal Chop with Roasted Tomato Demi-glace and Spaetzle - Country Roads Magazine

Ingredients

• 1 12 oz. veal rib chop
• 1 Creole tomato, quartered; or 1 Roma tomato, halved
• 1 pinch each chopped tarragon, thyme, rosemary, sage and parsley
• 1 small shallot, minced
• 2 oz. white wine
• Light olive oil
• 2 tbsp. demi-glace sauce
• Salt and pepper to taste
• 3 eggs
• ½ cup milk
• 1 ½ cups flour
• 1 tsp. fine herbs
• Salt to taste
• Pinch of white pepper
• ½ tsp. nutmeg