This recipe for Veal Tarragon, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz veal cutlets 1 t water 1 egg 1 c seasoned bread crumbs 1/2 c flour salt & pepper 1 t lemon pepper 1/2 c chicken broth 1/2 c white wine 3/4 t tarragon
Soak veal in egg and water mixture for 10 minutes. Mix bread crumbs, flour and seasoningsexcept for tarragon. Roll veal in this mixture. Saute' in butter til lightly browned. Add 1/2 c chicken broth and 1/2 c white wine. Add tarragon and cook until liquid evaporates. Serve with wild rice.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.