It seems to be more and more difficult to find veal these days. I really am not sure why that is. But I did find it eventually, and I am glad I did. This dish was lovely!
The cutlets were quite thin, so they really did not take long to cook.
The sauce is lovely. I had fresh tarragon from the garden. It really infuses a lot of flavor into the other ingredients.
I used a dry white wine. It blends well with the butter. It also works great to loosen the brown bits in the bottom of the pan.
The one thing I would change would be to thicken the sauce at the end. It has a ton of flavor but was a little too thin to serve alongside the veal.
I think a little flour mixed in would give it the right consistency to be used while serving.
The dish was lovely. The taste was great!
VEAL CUTLET SAUTÉ WITH WHITE WINE AND HERBS
8 Veal Cutlets, 6 Ounces Each
2 Tablespoons Butter
6 Scallions
1 Teaspoon Fresh Tarragon
2 Tablespoons Parsley
2 Cloves Garlic
2 Bay Leaves
1 Cup White Wine
1 Cup Stock
Salt and Pepper
8 Tablespoons Chopped Chives
Brown the cutlets in butter. When golden on both sides, add the scallions, tarragon, parsley, garlic, and bay leaves. Add white wine, stock and salt and pepper. Cover and simmer for 35 minutes. Cover each cutlet with a tablespoon of chives and cook 10 minutes more.
Comments