Veal Escalope with Tarragon

1. fry cutlets in hot oil on both sides for 2 min. each, season with salt, season with pepper and keep warm for a short time.

2. pour off the oil. Let white wine boil in the frying pan, thereby dissolve the gravy. Add whipped cream and clear soup or stock, cook a little bit.

Set aside a few tarragon leaves, chop the rest very finely and add to the sauce form. Season to taste with salt and freshly ground pepper.

Serve veal cutlets with sauce and remaining tarragon.

Jörg Weinkauf

Our tip: It is best to use fresh herbs for a particularly good aroma!

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