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.

SERVES 4 (Makes 3/4 cup)

TIME 30 minutes

Tarragon-Sherry Cream Sauce for Veal

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...

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