Gently press the veal chops with your fingers, cut the edges a little and season both sides with salt. Turn in flour on one side and fry quickly on both sides with this first in hot clarified butter and lift out again immediately. Line an ovenproof, lightly buttered baking dish with the bacon slices, sprinkle with the chopped herbs and place the chops on top. Dissolve the remaining drippings with a little beef broth and fruit schnapps, bring to the boil and pour over the chops. Cook in the preheated oven at 170 °C for 20 to 30 minutes, depending on the thickness of the chops. 8 to 10 minutes before the end of cooking, mix the whipped cream with the grated cheese, spread over the chops and bake again in the oven. Serve in the ovenproof dish. Serve with larded spaetzle.
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