- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 veal cutlets, each 225g
- freshly ground salt and black pepper
- 2 tbsp olive oil
- 100 g smokedlardons of bacon
- 50 g wild mushrooms
- 1 clove garlic, crushed
- 75 ml dry white wine
- 250 ml strong chicken stock
- 125 ml double cream
- 6 small potatoes
- 150 g fresh baby broad beans, podded
- 1 leek or celeriac, cut into julienne strips and deep-fried
1. Preheat the oven to 180°C/gas 4.
2. Season the cutlets with sea salt and freshly ground pepper. Heat the olive oil in a heavy-based frying pan. Add the cutlets and fry until browned on both sides.
3. Transfer the chops to an ovenproof dish and cook in the oven for 15-20 minutes until cooked through.
4. Meanwhile, add the bacon lardons to the frying pan used for the chops, then the garlic and mushrooms. Fry gently until the bacon and mushrooms are cooked through.
5. Pour in the white wine, scraping the pan with a spatula to deglaze it.
6. Cook briskly until the wine has reduced by half, then add the stock and cook briskly until reduced by half again.
7. Mix in the cream and simmer gently. Season with salt and freshly ground pepper, bearing in mind the saltiness of the bacon.
8. Meanwhile, cook the potatoes in lightly salted boiling water untul tender; drain and set aside.
9. Cook the broad beans in salted boiling water for 2-3 minutes, until tender. Drain the beans and mix into the creamy mushroom mixture.
10. To serve, spoon the mushroom mixture onto two warm serving plates and top with the veal cutlets. Spoon over any remaining mushroom mixture and place the potatoes around the chops. Garnish with deep-fried leek or celeriac and serve at once.
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