Veal Chops With Tarragon
| 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.
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Nutrition (calculated from recipe ingredients)
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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