Veal Scallopini

1. 1

   Pound veal cutlets with a meat mallet until very thin. Lightly sprinkle with pepper and arrowroot starch.

2. 2

   Melt margarine in a large skillet.

3. 3

   Add cutlets and saute until broth sides are browned, but do not burn.

4. 4

   Transfer cutlets to a covered baking dish.

5. 5

   Add wine and tarragon to pan juices.

6. 6

   Cook over medium heat until liquid is reduced by half.

7. 7

   Pour over veal cutlets.

8. 8

   Cover tightly.

9. 9

   Bake at 350u00b0

10. 10

    for 30 minutes.

No additional tips available.