Veal Cutlets With Potatoes And Bacon

1. 1

   Melt half the butter in large skillet on medium heat. Cook the potato and bacon, stirring, for about 10 mins, or until the bacon crisps. Add the stock; cook, covered, for about 10 mins or until the potato is tender and the liquid is absorbed. Remove from the pan. Keep warm.

2. 2

   Coat the veal in flour and shake off the excess. Heat the remaining butter in the same pan on medium heat. Cook the veal, in batches, for about 1-3 mins. Remove from the pan. Keep warm.

3. 3

   Add the wine to the pan; cook, stirring, for about 2-5 mins, or until reduced by half. Add the cream and mustard; simmer, uncovered, for about 3 mins, or until the sauce thickens slightly. Season to taste.

4. 4

   Divide the veal among 4 serving plates. Serve with the potatoes and bacon and top with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.