Veal Boscaiola - cooking recipe

Ingredients

700 g veal schnitzels
4 tablespoons plain flour
3 tablespoons olive oil
1 brown onion, finely chopped
200 g shortcut bacon, chopped
300 g button mushrooms, thinly sliced
300 ml thickened cream
1/4 cup fresh flat-leaf parsley, chopped
salt
pepper

Preparation

Preheat oven to 180 degrees celcius.
Veal pieces should be no thicker than 1cm, otherwise they may need flattening.
Dust veal pieces with salt, pepper and flour.
Lightly oil a large frying pan, when very hot, add the veal pieces cooking approximately 10 seconds on each side or until they have some colour. You may need to do this in batches to prevent overcrowding the pan.
Place veal pieves in an ovenproof dish and set aside.
Add some more oil in the pan and add onion and bacon. Cook for 5 minutes or until onion is tender.
Add mushroom and cook for a further 5 minutes.
Add in cream and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes until sauce has reduced slightly.
Pour contents of frypan over the veal, cover dish with foil and place in oven for approximately 45 minutes or until veal is cooked through.
Remove from oven and allow to sit for 10 minutes.
Stir through parsley, add salt and pepper to taste and serve.