Veal Tarragon Elaine & Craig

The politically correct can substitute chicken tenders for the veal!

1 & 1/2 pounds thin sliced veal cutlets
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/4 to 1/2 pound fresh mushrooms, optional
1 14-ounce can chicken broth
1 teaspoon dried tarragon leaves
1 tablespoon lemon juice

About 1 hour before serving:
With meat mallet or dull edge of French knife, pound veal cutlets to 1/8-inch thickness.
In plastic bag, mix flour, salt, and pepper. Shake veal cutlets in seasoned flour in bag to coat lightly.
In 12-inch skillet over medium-high heat, in hot olive oil, cook veal, a few pieces at a time, until browned on both sides, removing pieces to plate as they brown.

Add chicken broth and tarragon to skillet. Over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Return veal to skillet; heat to boiling (if you decide to add mushrooms, do so now). Reduce heat to low; cover and simmer 20 minutes. Stir in lemon juice; heat.
Serve with white, brown or wild rice.

6 servings

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