Pan-Seared Veal Chops with Tarragon and Creme Fraiche
Prep time
Cook time
Total time
Author: Francoise Bernard, La Cuisine - Everyday French Home Cooking
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
4 veal chops or cutlets
salt and pepper
all-purpose flour for dusting
3 tablespoons butter
6 tablespoons dry white wine
1 large tarragon sprig, leaves removed finely chopped, stem reserved
¼ cup crème fraiche
Instructions
Season the veal with salt and pepper and dust lightly with flour, patting off the excess.
In a large skillet, melt the butter over medium heat. Add the veal and cook, turning once, until lightly browned, 3 to 4 minutes per side. Add the wine and tarragon stem, reduce the heat to low, cover, and cook for 10 to 15 minutes, depending on the thickness. Transfer the veal to a warmed platter.
Remove the tarragon stem. Simmer the pan juices for 1 to 2 minutes, scraping up any brown bits stuck to the bottom. Add the crème fraiche and tarragon leaves and simmer for 1 minute. Taste the sauce for seasoning. Pour over the veal and serve.
*This dish can only be made with fresh tarragon.
*To lessen the risk of seeing your sauce curdle, be careful to avoid bringing the sauce to a full boil after adding the crème fraiche.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-a-month-in-provence/