Veal Cutlets With Chablis Sauce

Ingredients

• veal steak cut into small cutlets
• salt
• pepper
• 2 oz butter
• 1 carrot, chopped
• bacon, chopped
• 1 tbsp flour
• 2 oz butter
• ¼ cup Chablis
• ¼ cup water
• lemon juice

Method

1. 1 Season veal cutlets with salt and pepper. Place them in a wide low stewpan.
2. 2 Add 2 oz butter, chopped carrot, and chopped bacon. Brown the meat and vegetables.
3. 3 Stir in flour, then add Chablis and water. Simmer on low heat for 30 minutes.
4. 4 Remove cutlets. Strain the sauce, return it to the pan, and whisk in 2 oz butter and lemon juice.
5. 5 Pour the hot sauce over the cutlets and serve immediately.