Veal Scallops With Bacon And Potatoes
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
71
Spice
59
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Butter (1/4 stick)1 cup
Vermouth (dry)2 tsps
Thyme (chopped fresh)Directions:
1
Cook bacon in heavy large nonstick skillet over medium-high heat until crisp
2
Using slotted spoon, transfer bacon to small bowl
3
Add potatoes to drippings in skillet
4
Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes
5
Transfer potatoes to medium bowl; cover to keep warm
6
Reserve skillet
7
Sprinkle veal with salt and pepper; coat with flour and shake off excess
8
Add butter to skillet and melt over medium-high heat
9
Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side
10
Transfer veal to platter
11
Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits
12
Boil until sauce is reduced to 3/4 cup, about 3 minutes
13
Mix in bacon
14
Season sauce with salt and pepper
15
Pour sauce over veal
16
Surround with potatoes; serve
17
Cook bacon in heavy large nonstick skillet over medium-high heat until crisp
18
Using slotted spoon, transfer bacon to small bowl
19
Add potatoes to drippings in skillet
20
Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes
21
Transfer potatoes to medium bowl; cover to keep warm
22
Reserve skillet
23
Sprinkle veal with salt and pepper; coat with flour and shake off excess
24
Add butter to skillet and melt over medium-high heat
25
Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side
26
Transfer veal to platter
27
Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits
28
Boil until sauce is reduced to 3/4 cup, about 3 minutes
29
Mix in bacon
30
Season sauce with salt and pepper
31
Pour sauce over veal
32
Surround with potatoes; serve