Veal Chops or Cutlets with Champagne Tarragon Cream Sauce


Salt and freshly ground black pepper
1 tablespoon olive oil
6 veal chops or cutlets (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne
1 tablespoon all-purpose flour
1 cup pareve milk or soymilk

Heat oil in a large skillet over medium-high heat. Season veal with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove veal from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into pareve milk and add to pan. Return veal to pan and simmer 3 to 5 minutes, until veal is cooked through and sauce thickens.

*You can add shiitake mushrooms to this. Slice them and cook them with the shallots until soft.

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