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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 2 lb. thinly sliced Italian-style veal cutlets
- dash of black pepper
- 1 Tbsp. arrowroot starch
- 2 Tbsp. polyunsaturated margarine
- 1 c. Chablis wine
- 1 tsp. tarragon flakes
Method
- Pound veal cutlets with a meat mallet until very thin. Lightly sprinkle with pepper and arrowroot starch.
- Melt margarine in a large skillet.
- Add cutlets and saute until broth sides are browned, but do not burn.
- Transfer cutlets to a covered baking dish.
- Add wine and tarragon to pan juices.
- Cook over medium heat until liquid is reduced by half.
- Pour over veal cutlets.
- Cover tightly.
- Bake at 350°
- for 30 minutes.
