- 4 veal scallopines, flattened
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
- 1/4 cup [60 g] butter
- 1/2 cup [125 mL] dry white wine
- 5/8 cup [156.25 mL] heavy cream [35%]
- 1 tablespoon [15 mL] dried tarragon
or
2 tablespoons [30 mL] freshly chopped tarragon
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- Salt and pepper flattened veal scallopines on both sides.
- Melt butter into a large frypan over medium heat until no longer foamy.
- Brown veal scallopines for 3 to 4 minutes on each side, until lightly browned all over.
- Transfer scallopines onto a serving plate; keep warm.
- Throw away almost all of melted butter leaving only a thin coat.
- Pour in dry white wine.
- Stirring, bring to a boil over high heat.
- Leave to boil for approximately 4 to 5 minutes, to reduce sauce by approximately 1 third.
- Lower heat before stirring in cream and dried or freshly chopped tarragon.
- Stir over low heat for 2 to 3 minutes.
- Remove from heat and pour sauce all over veal scallopines.
- Serve immediately.
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