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Serves 4
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4 fillets of veal
around 150g each |
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4 slices of bacon, chopped up |
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2,5 dl of Benedictine |
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2,5 dl chicken stock |
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2 tablespoons of thick cream |
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grated lemon zest |
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Cut the fillets of veal into slices about 2
cm thick.
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Place them with the bacon in a heavy saucepan
and brown the two sides on a medium to high heat. Remove the
excess fat. Add the Benedictine and the lemon zest.
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Cover and leave to simmer for
5 minutes. Add the chicken stock and cook over a low heat for
7 minutes so that the sauce is reduced.
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Take the meat out of the pan and
keep warm.
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Add the cream to the
sauce. Cook over a low heat until the sauce becomes slightly
thicker. Serve the veal medallions covered with the sauce. |
