You may also like
Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
- 2 teaspoons dried tarragon
- All purpose flour
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup canned chicken broth
- 2 tablespoons fresh lemon juice
Method
- Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour.
- Melt butter in heavy medium skillet over medium-high heat.
- Add veal and cook until light brown and just cooked through, about 4 minutes per side.
- Transfer veal to plate.
- Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet.
- Boil until juices are syrupy, scraping up any brown bits, about 5 minutes.
- Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.
