Veal Cutlets Bonne Femme

Ingredients

4 bacon rashers, rinds removed and each cut into 4
60g butter
12 small shallots or 4 onions peeled and quartered
12 button mushrooms
6 veal chops or cutlets
3 tbsp flour
1 c white wine
1/2 c stock
salt and pepper
1 clove garlic
12 small new potatoes
1 tbsp chopped parsley

Method

In a pan, melt butter and fry bacon till crisp. Remove and put in a casserole.

Next, fry the shallots, then the mushrooms and put in the casserole.

Dust the veal cutlets with flour and fry them till brown. Remove and place them on top of the vegetables in the casserole.

Stir any remaining flour into the pan, add wine, stock and stir until thickened. Add salt, pepper, garlic and pour over veal.

Cover and bake in a moderate oven (180C or 350F) for 30 minutes. Wash potatoes, add to casserole and cook further 40 minutes till potatoes are done. Sprinkle with parsley.

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