Veal Scaloppine With Herbs
1 1/2 lbs veal cutlets
salt & freshly ground black pepper
6 tablespoons butter
1 tablespoon parsley, finely chopped
2 teaspoons tarragon, finely chopped
2 teaspoons chives, finely chopped
1 lemon, to garnish (optional)
Pound veal slightly and sprinkle with salt and pepper to taste.
Heat 4 tablespoons of the butter in 1 or 2 large skillets and when it is very hot, add the meat. This can be done in one skillet in batches. Cook meat only about 1 minute per side or less if very thin.
Remove finished veal to a warm platter.
Add the remaining butter and herbs to melt and pour over the veal.
Garnish with lemons if you like.