Try this Veal Chops with Tarragon recipe, or contribute your own.
Suggest a better descriptionSeason veal with salt, pepper and 1 tsp tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium high heat. Add veal and cook until light brown and just cooked through, about 4 min per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 tspn tarragon to skillet. Boil until juices are syrupy, scraping up any browned bits, about 5 min. Return veal and any collected juices to skillet and cook until just heated through, about 1 min
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 706 | ||
Calories from Fat: 220 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 185.3mg | 6 % | |
Potassium 344mg | 9 % | |
Total Carbohydrate 101.2g | 30 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 97.1g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 706
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