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Veal Cutlets Bonne Femme

Meal.Mates's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4291 Calories from Fat 1671

% Daily Value*

Total Fat 187 g287.2%

Saturated Fat 86.7 g433.5%

Trans Fat 0 g

Cholesterol 1606.2 mg535.4%

Sodium 4644.4 mg193.5%

Total Carbohydrates 193 g64.4%

Dietary Fiber 18.3 g73%

Sugars 7.1 g

Protein 394 g788.3%

Vitamin A 126.9% Vitamin C 189.1%

Calcium 60.8% Iron 131.6%

*Based on a 2000 Calorie diet


Veal Cutlets Bonne Femme Recipe