Veal chops/cutlets with champagne tarragon cream sauce

VEAL CHOPS/CUTLETS WITH CHAMPAGNE TARRAGON CREAM SAUCESalt and freshly ground black pepper
1 tablespoon olive oil
6 veal chops or cutlets (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne
1 tablespoon all-purpose flour
1 cup pareve milk or soymilk
1. Heat oil in a large skillet over medium-high heat. Season veal with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown.2. Remove veal from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute.3. Whisk flour into pareve milk and add to pan. Return veal to pan and simmer 3 to 5 minutes, until veal is cooked through and sauce thickens.*You can add shiitake mushrooms to this. Slice them and cook them with the shallots until soft.