VEAL CHOPS WITH TARRAGON

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Veal Chops with Tarragon image

Provided by Darren DiPietro

Categories     Beef     Herb     Sauté     Quick & Easy     Dinner     Veal     Pan-Fry     Tarragon     Bon Appétit     Pennsylvania     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
2 teaspoons dried tarragon
All purpose flour
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup canned chicken broth
2 tablespoons fresh lemon juice

Steps:

  • 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.

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