Veal Chops with Tarragon

1. 1

   Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour.

2. 2

   Melt butter in heavy medium skillet over medium-high heat.

3. 3

   Add veal and cook until light brown and just cooked through, about 4 minutes per side.

4. 4

   Transfer veal to plate.

5. 5

   Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet.

6. 6

   Boil until juices are syrupy, scraping up any brown bits, about 5 minutes.

7. 7

   Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.