Veal Cutlets with Tarragon Cream Sauce

This quick, easy dinner-party dish is delicious served with buttered tagliatelle pasta and lightly steamed green vegetables.

4 veal cutletsveal cutlets

1 tbl flour

2 tbl sunflower oil

1 shallot, chopped

2 cups oyster mushrooms, sliced

2 tbl Marsala or medium dry sherry

1 cup crème fraîche

2 tbl fresh tarragon, chopped

salt and pepper

  1. Season the flour with salt & pepper and use to dust the veal cutlets, then set aside.
  2. Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the cutlets and cook over high heat for about 1½ minutes on each side. Pour the Marsala or sherry and cook until reduced by half.
  3. Use a spatula to remove the veal cutlets from the pan. Stir the crème fraîche, tarragon and seasoning into the juices remaining in the pan and simmer gently for 3-5 minutes or until the sauce is thick and creamy. If the sauce seems to be too thick, add 2 tbl water.
  4. Return the cutlets to the pan and heat through for 1 minute before serving.