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Veal Cutlets with Smoked Bacon, Field Mushrooms and Broad Beans

Recipe by Frank Bordoni

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Cooking lunch or dinner for smart friends? This stylish trattoria-style dish has all the hallmarks of Italian cuisine - simple, tasty and classic. Frank has used fresh broad beans which look great and are deliciously sweet and tender. If you can't get them, use frozen or substitute with peas.

Ingredients

2 x 225g veal cutlets
75ml dry white wine
250ml strong chicken stock
125ml double cream
50g mixed wild / field mushrooms
100g smoked bacon lardons
150g potatoes (enough to make three turned potatoes per dish - so size is important!)
150g of podded fresh baby broad beans
1 clove garlic, crushed
Olive oil
Sea salt and pepper

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Method

Season the cutlets and toss into a hot sauté pan with a little olive oil until they have been browned on all sides. Put in an oven dish and put into a hot oven 180C for about 15-20 minutes.
In the same sauté pan turn down the heat and add the bacon lardons, then the garlic and mushrooms. Sauté until cooked and deglaze the pan with the white wine. Allow the wine to reduce by half and add the stock, reduce by half again and add the cream. Let simmer. Meanwhile cook the potatoes in lightly salted boiling water until tender. Drain and set aside.
Cook the beans in boiling water for about 2-3 minutes drain and add to the sauce.
To serve, spoon the bacon, mushroom and beans onto the plate and top with the cutlets. Pour over any remaining sauce and scatter the potatoes around the dish. Top the chicken with the crispy leek or celeriac to garnish.

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