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
tbsp (1/4 stick) butter
1
cup canned low-salt chicken broth
2
garlic cloves, thinly sliced
2
tsp 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.
Columbus Restaurants
