Veal Escalopes with Tarragon Recipe (Veau a l’Estragon)

These thin slices of veal need little cooking, and the sauce is made very quickly as well.

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INGREDIENTS

• 4 veal escalopes (about 120-150 g/ 4-5oz each)
• 15 g/1/2 oz/1 tbsp butter
• 30 ml/2 tbsp brandy
• 250 ml/8 fl oz/1 cup chicken or beef stock
• 15 ml/1 tbsp chopped fresh tarragon
• Salt and freshly ground black pepper
• Tarragon sprigs, to garnish

INSTRUCTIONS

1 Place the veal escalopes between two sheets of greaseproof paper or clear film and pound with the flat side of a meat mallet or roll them with a rolling pin to flatten to about 6 mm/1/4 in thickness. Season with salt and pepper.

2 Melt the butter in a large frying pan over a medium-high heat. Add enough meat to the pan to fit easily in one layer (do not overcrowd the pan, cook in batches if necessary) and cook for 11/2—2 minutes, turning once. (It should be lightly browned, but must not be overcooked.) Transfer to a serving platter or plates and cover to keep warm.

3 Add the brandy to the pan, then pour in the stock and bring to the boil. Add the tarragon and continue boiling until the liquid is reduced by half.

4 Return the veal to the pan with any accumulated juices and heat through. Serve immediately, garnished with tarragon sprigs.

NUTRITION FACTS

Calories: 330 Kcal
Fat: 16.27 g
Carbs: 0 g
Protein: 43 g
Cholesterol: 294 g

NOTES

• This dish is especially rich in B vitamins. There is B6 in the veal and the new potatoes, B3 and B12 in the veal. The veal, spinach and new potatoes together provide an excellent source of folate.
• New potatoes in their skins and lemon juice are both good sources of vitamin C, which helps to provide resistance to infection from the common cold.