|Source||Djamel Mahoudi (1987)|
In large skillet, heat oil over high heat until hot but not smoking. Sauté veal, patted dry and seasoned with salt and pepper in batches for 30 to 45 seconds each side. Transfer to plate. Pour off the fat from skillet. Add broth and deglaze skillet over high heat, scraping up the brown bits. Add the shallot, mushrooms, chives, tarragon and parsley and boil until reduced by 2/3 Add lemon juice, butter, salt and pepper to taste and simmer until butter is just melted. Return veal to skillet with any juices on plate and coat veal with sauce. Serves 2.