Name: Veal Chops with Tarragon
Yield: Serves 2
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

Recipe information

Yield
Serves 2

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

Preparation

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.

TagsWhite Wine Wine Alcohol Beverages Veal Beef Meat Tarragon Herbs & Spices Lemon Citrus Fruit Main Dinner Nut Free Fry Bon Appétit

Recipe notes

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