Cutlets with estragon-cream herbs

Ingredients for Cutlets with estragon-cream herbs

Instructions for Cutlets with estragon-cream herbs

To prepare the Cutlets with estragon-cream herbs recipe, please follow these instructions:

Boil the fund to half. Add whipped cream and cook again to half. Blend (or whip) the liquid with egg yolks, butter and lime juice and season with salt and pepper.

Sauté the vegetables in a saucepan in a little oil without burning them. Pour the sauce over the vegetables and pour plenty of fresh estragon in the sauce.

Brown the chops on the forehead and finish them in the oven at 200 ° for approx. 12 min (the chops become extra juicy if they are taken out of the oven after 6 minutes and rest for 2 minutes before cooking in the oven). Leave the chops to rest for 5 minutes before serving.

Put the chops on a plate of vegetable sauce and serve the dish with mashed potatoes.