Veal Scallops with Bacon and Potatoes

Veal Scallops with Bacon and Potatoes

Info

Rating
Calories
454.0
Protein
32.0
Sodium
948.0
Fat
16.0

Description

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."

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

Directions

  1. 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.
  2. 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.

Tags

    Pork Potato Tomato Roast Dinner Veal Bacon Bon Appétit France Sugar Conscious Peanut Free Tree Nut Free Soy Free
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