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 them was still a challenge—we wanted nicely browned cutlets for our veal scaloppini recipe, but flouring and browning both sides overcooked the meat. The answer? We floured and browned just one side of the cutlet and cooked the second, unfloured side only briefly.