Veal Scaloppine

“The taste was delicious.I thoughtmy veal steaks were thin enough I didn’t pound them but I would next time.It took longer than 3 minutes on each side to reach 170 degrees internal temperature.Will try again soon.”

“DH and I loved the taste of the tarragon with the veal.This was a winning dish with us!”

“huuum ….so eazy to make and so delicous …. i love t …thanks”

“Simple to make and everyone in the family enjoyed it! I used veal scallopine from Costco so I had a lot and tripled the recipe.I added the splash of wine suggested by MarraMamba and some sliced mushrooms.One of my sons sprinkled some Parmesan cheese on the veal and that tasted good!Thanks for another nice dinner!”

“This was soooo easy to make and very, very delicious!Thank you for sharing.”

“A true gem. Thank goodness i bought two packs of scaloppine because i want to eat this all night. Delicious, a wonder of simplicity. Two things i did were to dust the scaloppine in flour before adding to the pan which helped thicken the butter and then when i added a final tablespoon to make a sauce i also put in a splash of white wine. If anyone is looking for a substitute for tarragon, that is what makes this dish..i could see substituting fennel fronds chopped though.eta i also realized i used 1 tbsp instead of tsp but it just meant more of the herbs for the sauce :)”

“This was really tastey and quick to prepare.The tarragon was a great new taste for me with veal.Thanks!”

“Grabbed some veal at the store today with hopes of making something quick for my lunch.Found this recipe and it was do die for!My veal was already pounded thin and I had all the herbs growing in my herb garden.What a lunch in under 10 minutes.FANTASTIC!!!!”