Veal Cutlets With Potatoes And Bacon - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter
3 medium potatoes, cut into 1/4-inch cubes
3 slices bacon, coarsely chopped
2/3 cup chicken stock
8 None thin veal cutlets (about 1 1/2 lbs)
1/4 cup flour
1/2 cup dry white wine
1/2 cup heavy cream
2 tsp wholegrain mustard

Preparation

Melt half the butter in large skillet on medium heat. Cook the potato and bacon, stirring, for about 10 mins, or until the bacon crisps. Add the stock; cook, covered, for about 10 mins or until the potato is tender and the liquid is absorbed. Remove from the pan. Keep warm.
Coat the veal in flour and shake off the excess. Heat the remaining butter in the same pan on medium heat. Cook the veal, in batches, for about 1-3 mins. Remove from the pan. Keep warm.
Add the wine to the pan; cook, stirring, for about 2-5 mins, or until reduced by half. Add the cream and mustard; simmer, uncovered, for about 3 mins, or until the sauce thickens slightly. Season to taste.
Divide the veal among 4 serving plates. Serve with the potatoes and bacon and top with the sauce.