| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
French, Veal, From cook4u |
4 |
Servings |
INGREDIENTS
| 16 |
|
Thin scaloppine of veal |
|
|
Salt and pepper |
| 6 |
tb |
Butter |
| 1 |
tb |
Chopped parsley |
| 2 |
ts |
Chopped tarragon |
| 2 |
ts |
Chopped chives |
INSTRUCTIONS
1. Place the meat on a flat surface and pound lightly. Sprinkle on both
sides with salt and pepper to taste. 2. Heat 4 tbsp butter in 1 or 2 large
skillets (using 1 skillet will require cooking in 2 batches) and when it is
very hot add the pieces of veal. Cook briefly, about 45 sec. on each side.
As the pieces brown, transfer them to a warm platter. 3. Add the remaining
butter to the skillet and stir in the parsley, tarragon and chives. Pour
this sauce over the veal and serve hot. This dish is named: Escalopes de
veau aux fines herbes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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