Title: Scaloppine if veal with herbs
 Categories: French, Veal, From cook4u
      Yield: 4 Servings
 
     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