Directions:
- Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.47 Kcal (1597 kJ) | ||
| Calories from fat | 171.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Cholesterol | 146.88mg | 49% | |
| Sodium | 355.24mg | 15% | |
| Potassium | 524.78mg | 11% | |
| Total Carbs | 3.64g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 35.77g | 72% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.51 Kcal (630 kJ) | ||
| Calories from fat | 67.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 29% | |
|---|---|---|---|
| Cholesterol | 57.95mg | 49% | |
| Sodium | 140.16mg | 15% | |
| Potassium | 207.05mg | 11% | |
| Total Carbs | 1.44g | 1% | |
| Sugars | 0.41g | 4% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 14.11g | 72% | |
| Vitamin C | 2.5mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 10% | |
| Calcium | 16.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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