|
|
MAIN
DISHES- VEAL AND LAMB:
Veal Chops with Tarragon
|
Veal
Chops with Tarragon |
|
|
|
Quick and easy
recipe from Bon Appetit, July 1993...
|
|
Four
½ inch |
|
thick veal loin chops (7-8 ounces each) |
|
|
|
|
salt
and pepper |
|
|
4
tsp |
|
dried tarragon |
|
|
|
|
flour |
|
|
4
Tbs |
|
unsalted butter |
|
|
1
cup |
|
dry
white wine |
|
|
1
cup |
|
chicken broth |
|
|
4
Tbs |
|
fresh lemon juice |
|
|
|
|
|
|
1 |
Season veal
with salt, pepper and 2 t. tarragon; dust
lightly with flour. |
|
2 |
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. |
|
3 |
Add wine,
broth, lemon juice and remaining tarragon to
skillet. Boil until juices are syrupy, scraping
up any browned bits, about 5 minutes. Return
veal and any collected juices to skillet and
cook until just heated through, about 1 minute. |
|
|
|
|
Servings: 4 |
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
