I love fresh tarragon and lemon, but what I love most about this recipe is its simplicity. These Tarragon Lemon Veal Cutlets are cooked in just minutes while shallots soften and become fragrant in a buttery pan sauce. Fresh tarragon adds an elegant, herbaceous note, and a squeeze of lemon brightens every bite. The result is a light, flavorful sauce that tastes far more sophisticated than the minimal effort required. Easy, delicious, and ready in minutes, this is the kind of one-pan meal that makes weeknight cooking feel a little special.
Ingredients
- 2 veal cutlets
- kosher salt and freshly ground black pepper
- flour for dredging
- 1 tbsp olive oil
- 2 tbsp butter divided
- 2 whole finely minced shallots
- 2 cloves grated garlic
- 1 tbsp finely chopped fresh tarragon plus leaves for garnish
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 1 tsp grated lemon zest
- 2 sprigs fresh tarragon
Instructions
Gather all ingredients before starting the recipe.
- Season 2 veal cutlets with kosher salt and freshly ground black pepper. Set aside for up to an hour before cooking.
- Melt 1 tbsp butter and 1 tbsp olive oil in a medium skillet over medium high heat. Dredge veal in flour and when the butter is bubbling, add veal to skillet. Sauté veal for 2-3 minutes or until lightly browned, then turn and brown the second side.
- Remove veal to a platter then add the second tablespoon of butter and 2 whole finely minced shallots to the pan. Cook until the shallots are soft, about 4-5 minutes. Add 2 cloves grated garlic stir and sauté until the garlic is fragrant, about 1 minute. Add 1 tbsp finely chopped fresh tarragon and 1 tsp grated lemon zest and stir to combine.
- Deglaze the pan with 1/3 cup dry white wine scraping up all the brown bits. Allow the wine to reduce by about half and then add 1/2 cup chicken broth, stir to combine and return the veal to the skillet.
- Replace the veal in the pan sauces and garnish with fresh tarragon leaves.
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