Tarragon-Sherry Cream Sauce for Veal
9 comments
Appears in Cook's Illustrated May/June 2006
This is an excellent pan sauce to make with veal cutlets.
WHY THIS RECIPE WORKS
When developing our veal scaloppini recipe, we discovered that a decidedly unglamorous product, Adolph's Tenderizer, turned reasonably priced supermarket cutlets into cutlets every bit as tender as those found in restaurants. But cooking th...