- 4 veal chops or veal steaks, 125 g each
- 1 tbsp Emborg Butter
- 1 tbsp fresh tarragon
- Salt and pepper
- 2 tbsp Emborg Butter
- 2 tbsp flour
- 4-5 dl Emborg Milk
- 75-100 g Emborg Danablu in small pieces
- 2 tbsp Emborg Cooking Cream (optional)
- Salt and white pepper
Fry the veal 2 to 3 minutes on each side according to thickness, sprinkling the meat with salt and pepper, as well as tarragon if you wish.
Remove the veal from the pan, pour the juices from the pan over the meat and let stand for a few minutes before serving.
Melt the butter and stir in the flour. Add the milk little by little, while stirring, and let the sauce boil on high heat for 4 to 5 minutes.
Add Danablu, stir until melted and season with cream, salt and white pepper.
Tip: Add a few small pieces of Danablu to the sauce just before serving if you like a good, strong cheese flavour.
Tip: Fast side dish: Fry courgette cubes or mushroom strips in a very hot pan with a little olive oil, stirring until tender but still crisp. Season with salt, freshly ground pepper and, if you wish, a little lemon juice.