Ingredients
- 2 veal cutlets, each 225g
- freshly ground salt and black pepper
- 2 tbsp olive oil
- 100 g smokedlardons of bacon
- 50 g wild mushrooms
- 1 clove garlic, crushed
- 75 ml dry white wine
- 250 ml strong chicken stock
- 125 ml double cream
- 6 small potatoes
- 150 g fresh baby broad beans, podded
- 1 leek or celeriac, cut into julienne strips and deep-fried
Description
Treat Yourself To A Luxurious Meal With Frank Bordoni's Recipe For Veal Cutlets Served With A Deliciously Rich Creamy Sauce
UK TV
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