Veal chops/cutlets with champagne tarragon cream sauce

Save this recipe for a special date night.

By GOURMETKOSHERCOOKING.COM
July 11, 2011 13:12
Duck

Duck 311. (photo credit: ASSOCIATED PRESS)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

VEAL CHOPS/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

Be the first to know - Join our Facebook page.



1. 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.

2. 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.

3. 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.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR