Heat a non-stick frying pan over medium heat. Add the oil and 1 tablespoon of butter and let it bubble and brown lightly. Sear the veal in the pan on both sides. Add 1 tablespoon of butter and reduce the heat. Add the sprigs of oregano and rosemary. Regularly turn the meat and occasionally pour some frying butter over it. While frying, place the lid of the fryer at an angle on to the pan.
To determine how cooked the veal is, we recommend using a core thermometer. This allows you to determine the temperature in the core of the meat, so you can see how well the meat is cooked. The core thermometer is inserted into the thickest part of the meat. In case of veal on the bone, make sure you not to insert the thermometer too close to the bone. For medium-rare Frenched Rack, assume a core temperature of 60-65°C (140-149°F). Before serving, remove the veal from the pan and let it rest for 5 minutes covered with aluminium foil before cutting.
To meat will continue to cook for an additional 1 to 2°C (33-35°F) after covering it with the foil. Add the veal stock to the remaining cooking liquid and season to taste with the pepper and salt. Reduce the liquid to a sauce and serve the sauce with the veal.