Tarragon veal and mushroom
Ingredients:
100g veal schnitzel (uncrumbed)
90g mushrooms, thinly sliced
1 1/2 tablespoons chopped fresh tarragon leaves
Directions:
Cook veal for 2 minutes each side for medium or until cooked to your liking (lightly coat with lemon juice first so it doesn’t stick). Transfer to a plate. Cover to rest and keep warm. Put ½ cup of water into the pan then add mushrooms to it. Cook for 5 minutes or until mushrooms are tender. Add salt and pepper to taste. Stir in tarragon. Add mushrooms to the plate with the veal. Garnish with a little chopped parsley if desired.
100g veal schnitzel (uncrumbed)
90g mushrooms, thinly sliced
1 1/2 tablespoons chopped fresh tarragon leaves
Directions:
Cook veal for 2 minutes each side for medium or until cooked to your liking (lightly coat with lemon juice first so it doesn’t stick). Transfer to a plate. Cover to rest and keep warm. Put ½ cup of water into the pan then add mushrooms to it. Cook for 5 minutes or until mushrooms are tender. Add salt and pepper to taste. Stir in tarragon. Add mushrooms to the plate with the veal. Garnish with a little chopped parsley if desired.
