Veal Cutlets Bonne Femme Recipe
Ingredients
| 4 rashers bacon or 185g pickled belly pork | ||
| Butter | 60 Gram | |
| 12 small shallots or 4 onions peeled and quartered | ||
| Button mushrooms | 12 | |
| 6 veal chops or cutlets | ||
| Flour | 3 Tablespoon | |
| White wine | 1 Cup (16 tbs) | |
| Stock | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Garlic | 1 Clove (5gm) | |
| 12 small new potatoes | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
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.
Chef
