Pan-Seared Veal Chops with Tarragon and Creme Fraiche
 
Prep time
Cook time
Total time
 
Author:
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
  1. Season the veal with salt and pepper and dust lightly with flour, patting off the excess.
  2. 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.
  3. 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.
  4. *This dish can only be made with fresh tarragon.
  5. *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/