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Veal Scallops With Bacon And Tomatoes


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  • 3 thick-cut bacon slices chopped
  • 1 pound russet potatoes peeled, and cut into 1/2" cubes
  • 1 3/4 pounds veal scallops
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter - (1/4 stick)
  • 1 cup canned low-salt chicken broth
  • 1/3 cup dry vermouth
  • 2 garlic cloves thinly sliced
  • 2 teaspoons chopped fresh thyme


Servings 4


Step 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.

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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