Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Thin scaloppine of veal
Salt and pepper
6 tb Butter
1 tb Chopped parsley
2 ts Chopped tarragon
2 ts Chopped chives

1. Place the meat on a flat surface and pound lightly. Sprinkle on
both sides with salt and pepper to taste. 2. Heat 4 tbsp butter in 1
or 2 large skillets (using 1 skillet will require cooking in 2
batches) and when it is very hot add the pieces of veal. Cook
briefly, about 45 sec. on each side. As the pieces brown, transfer
them to a warm platter. 3. Add the remaining butter to the skillet
and stir in the parsley, tarragon and chives. Pour this sauce over
the veal and serve hot. This dish is named: Escalopes de veau aux
fines herbes

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