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VEAL CUTLETS WITH TARRAGON

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4          veal cutlets 3/4" thick
3          sprigs fresh tarragon, finely chopped
1/4       teaspoon black pepper, fresh ground
1/2       cup chicken broth

Combine the tarragon with the black pepper and rub over the chops. Heat a large non-stick skillet. Add the chops and cook for 3-4 minutes on each side over a medium heat. Remove and keep in a warm place on a serving dish. Add the chicken broth. Add the remaining tarragon leaves and reduce the sauce by half by cooking for 3-4 minutes. Adjust the seasoning and spoon the sauce over the cutlets. Garnish with additional fresh tarragon leaves.

Notes: Excellent source of Vitamin B6, B12, B2, Niacin and Zinc.
Good source of Vitamin B1, Folacin and Iron.
One teaspoon of crumbled dry tarragon may be used if fresh is not available.

Serves 4
Prep Time: 0:20
Total Calories 263
Protein 48g
Carbohydrate 1g
Fat 6g
Cholesterol 191mg
Dietary Fiber 1g
%Calories from Fat 21%

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