Veal Scallops With Bacon And Tomatoes

Veal Scallops With Bacon And Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 3

    thick-cut bacon slices chopped

  • 1

    pound russet potatoes peeled, and cut into ½" cubes

  • pounds veal scallops

  • Salt to taste

  • Freshly-ground black pepper to taste

  • ½

    cup all-purpose flour

  • 2

    tablespoons butter - (¼ stick)

  • 1

    cup canned low-salt chicken broth

  • cup dry vermouth

  • 2

    garlic cloves thinly sliced

  • 2

    teaspoons chopped fresh thyme


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. 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. This recipe yields 4 servings.


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