| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
|
Veal loin chops; (7 to 8 ounces each) |
|
|
; (1/2-inch-thick) |
| 2 |
ts |
Dried tarragon |
|
|
All purpose flour |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Canned chicken broth |
| 2 |
tb |
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
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