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Veal Cutlets with Smoked Bacon, Field Mushrooms and Broad Beans

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.


  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    Cook the beans in boiling water for about 2-3 minutes drain and add to the sauce.

  • 4.

    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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