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Ingredients
- 1 1/2 lbs. thin sliced veal cutlets
- 1/4 cup all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1 14 1/2 oz can chicken broth
- 1 tsp dried tarragon leaves
- 1 tbsp lemon juice
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1. Pound cutlets to 1/8-inch thickness.
2. In plastic bag, mix flour, salt and pepper.
3. Shake veal cutlets in seasoned flour in bag to coat lightly.
4. In 12-inch skillet over medium-high heat, in hot olive oil, cook veal, a few pieces at a time, until browned on both sides, removing pieces to plate as they brown.
5. Add chicken broth and tarragon to skillet.
6. Over high heat, heat to boiling, stirring to loosen brown bits.
7. Return veal to skillet; heat to boiling.
8. Reduce heat to low; cover and simmer 20 minutes.
9. Stir in lemon juice; heat.
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