Heat 55g of butter in a saucepan and fry shallots for 1 minute.
Add ginger and fry until shallots are lightly coloured.
Add 110g of sliced bananas and cook until softened.
Stir in raspberry vinegar and cook for 3 minutes.
Add veal stock, bring to a boil, and simmer for 20 minutes.
Strain sauce through a sieve and whisk in remaining butter cubes.
Preheat the grill to its highest setting.
Season veal chops with salt and pepper.
Heat oil and half of the remaining butter in a frying pan.
Fry veal for 4 minutes per side and rest for 3 minutes.
Boil mangetout and corn for 2 minutes, then toss with remaining butter.
Dust 2 sliced bananas with sugar and grill until caramelised.
Serve chops with vegetables, sauce, and grilled bananas.