Tarragon Veal Loin Chops with Roasted Brocolette and Roasted Yellow Squash

We don't often eat veal but this was was surprisingly fast and delicious.


VEAL CHOPS:

You will need:

Veal loin chops, 2 inches thick, about 7 ounces each
1 Tbsp dry tarragon
Whole wheat flour (for dredging)
1/2 cup white wine
1/2 cup chicken broth (I use Imagine Organic and Low Sodium)
2 tbsp fresh lemon juice
2 tbsp unsalted butter.

DIRECTIONS:

Wash and dry veal. Season with salt, pepper and 1/2 the tarragon on both sides. Dredge in flour.

Melt butter in a skillet over medium-high heat. Add veal and cook about 4 minutes per side till lightly brown.

Transfer veal to plate. Add wine, lemon juice, broth and the remaining tarragon to skillet. Scrape up any brown bits. Simmer till sauce begins to thicken. About 5 minutes. Return veal to the skillet and cook another minute or so, until cooks through.

VEGGIE SIDES:

1 bunch broccolette

1 tsp oil (I use grape)

Preheat oven to 400F. Remove large stems. Toss in oil. Roast about 20 minutes. Flip over 1/2 through. Add salt to taste.

For squash:

1-2 squashes

1 tsp oil (I use grape)

Slice into circles about 1/3 inch thick. Toss in oil. Roast about 15-20 minutes. Flip over 1/2 through. Add salt to taste.

Enjoy!

Adapted from Epicurious/Bon Appetit