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Veal Cutlets Bonne Femme

Meal.Mates's picture
Ingredients
  Bacon rashers/185 grams pickled belly pork 4
  Butter 60 Gram
  Shallots/4 onions 12 Small, peeled and quartered
  Button mushrooms 12
  Veal chops/Cutlets 6
  Flour 3 Tablespoon
  White wine 1 Cup (16 tbs)
  Stock 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Garlic 1 Clove (5 gm)
  New potatoes 12 Small
  Chopped parsley 1 Tablespoon
Directions

Each rasher in 4 or slice pork. Fry bacon or pork and put in a casserole. Add the butter to the frypan and lightly brown shallots or onions, then mushrooms, place them in the casserole. Lightly dust cutlets with flour, brown them in a frypan, then place on top of vegetables. Stir in any remaining flour to pan, then add white wine and stock and stir until thickened, add salt, pepper and garlic and pour over veal. Cover and bake in a moderate oven 180C (350F) for 30 minutes. Wash or scrub potatoes, add to casserole and cook further 40 minutes. Serve from the casserole or turn into heated serving dish, sprinkled with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat

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