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CATEGORY CUISINE TAG YIELD
Meats July 1993 1 Servings

INGREDIENTS

2 Veal loin chops, 7 to 8
ounces each
1/2-inch-thick
2 t Dried tarragon
All purpose flour
2 T Unsalted butter
1/2 c Dry white wine
1/2 c Canned chicken broth
2 T Fresh lemon juice

INSTRUCTIONS

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.  Serves 2.  Bon Appetit July 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1473
Calories From Fat: 237
Total Fat: 27.1g
Cholesterol: 61.1mg
Sodium: 384.8mg
Potassium: 656.2mg
Carbohydrates: 245.7g
Fiber: 8.8g
Sugar: 3.1g
Protein: 35.9g


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