Name: Tarragon-Sherry Cream Sauce for Veal
Total time: 30 min
Ingredients: 2 teaspoons vegetable oil; 2 medium shallots , minced (about 1/3 cup); 3/4 cup dry sherry; 1/2 cup low-sodium chicken broth; 3/4 cup heavy cream; 2 tablespoons minced fresh tarragon leaves; 1/2 teaspoon lemon juice from 1 lemon

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.

Instructions

Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add sherry and increase heat to high; simmer rapidly until liquid is reduced to 1/2 cup, about 2 minutes. Add broth and simmer until liquid is again reduced to 1/2 cup, about 4 minutes. Add cream and set aside until last batch of cutlets is cooked.

After transferring last batch of cutlets to platter, use paper towels to gently wipe away any fat, liquid, or white blobs without removing fond; return pan to medium heat. Pour sauce into pan and bring to simmer, scraping up browned bits on pan bottom. Pour sauce through fine-mesh strainer into medium bowl, pressing on any solids in strainer with spatula to extract liquid. Wipe pan clean with paper towel; add strained sauce and set pan over medium-high heat. Simmer until sauce is reduced to 3/4 cup, about 5 minutes. Stir in tarragon, lemon juice, and salt and pepper to taste. Pour over cutlets and serve immediately.