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Categories:Viewed: 83 - Published at: 8 years ago
Ingredients
- 3 thick-cut bacon slices, chopped
- 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
- 1 3/4 pounds veal scallops
- 1/2 cup all purpose flour
- 2 tablespoons (1/4 stick) butter
- 1 cup canned low-salt chicken broth
- 1/3 cup dry vermouth
- 2 garlic cloves, thinly sliced
- 2 teaspoons chopped fresh thyme
Method
- Cook bacon in heavy large nonstick skillet over medium-high heat until crisp.
- Using slotted spoon, transfer bacon to small bowl.
- Add potatoes to drippings in skillet.
- Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes.
- Transfer potatoes to medium bowl; cover to keep warm.
- Reserve skillet.
- Sprinkle veal with salt and pepper; coat with flour and shake off excess.
- Add butter to skillet and melt over medium-high heat.
- Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side.
- Transfer veal to platter.
- Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits.
- Boil until sauce is reduced to 3/4 cup, about 3 minutes.
- Mix in bacon.
- Season sauce with salt and pepper.
- Pour sauce over veal.
- Surround with potatoes; serve.
