Ingredients
Method
1.In a large frying pan, heat half the butter over a medium heat; cook potato and bacon, stirring, for about 10 minutes, or until bacon crisps. Add stock; cook, covered, for about 10 minutes or until potato is tender and liquid is absorbed. Remove from pan; cover.
2.Coat veal in flour; shake off excess. Heat remaining butter in pan; cook veal on medium heat, in batches, for about 1-3 minutes, or until cooked as desired. Remove from pan; cover.
3.Add wine to same pan; cook, stirring, for about 2-5 minutes, or until reduced by half. Add cream and mustard; simmer, uncovered, for about 3 minutes, or until sauce thickens slightly. Season.
4.Divide veal among serving plates; serve with potatoes and bacon and top with sauce.
Veal schnitzels, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are often coated with breadcrumbs and pan-fried in butter to give wiener schnitzel.
Note
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Creamy pumpkin and potato soup
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