Veal Scallopini - cooking recipe

Ingredients

2 lb. thinly sliced Italian-style veal cutlets
dash of black pepper
1 Tbsp. arrowroot starch
2 Tbsp. polyunsaturated margarine
1 c. Chablis wine
1 tsp. tarragon flakes

Preparation

Pound veal cutlets with a meat mallet until very thin. Lightly sprinkle with pepper and arrowroot starch.
Melt margarine in a large skillet.
Add cutlets and saute until broth sides are browned, but do not burn.
Transfer cutlets to a covered baking dish.
Add wine and tarragon to pan juices.
Cook over medium heat until liquid is reduced by half.
Pour over veal cutlets.
Cover tightly.
Bake at 350\u00b0
for 30 minutes.