Veal Chops with Tarragon

Season 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