Italian Offal  & Veal Recipes - Baked Fillet of Veal and Potatoes (Filetti di Vitello e Patate al Forno) Recipe

Ingredients

• 450 g/1lb fillet of veal

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 450 g/1lb carrots, roughly chopped

• 60 ml/4 tbsp chicken stock

• 1 garlic clove, crushed

• 1 bay leaf

• Salt and pepper

• 8 potatoes, cut in quarters

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Method:

1. Coat the veal with the flour. Melt the butter in a flameproof casserole (Dutch oven) and fry (sauté) the veal until well browned on both sides.

2. Add the carrots and cook for 5 minutes. Add the stock, garlic clove, bay leaf, salt and pepper.

3. Bring to the boil, reduce the heat, cover and simmer for 1 hour.

4. Add the potatoes and place in a preheated oven, uncovered at 190°C/375°F/ gas mark 5 for 45 minutes.

5. Remove the meat and slice it thinly. Arrange on a serving dish surrounded with the potatoes and carrots. Pour over the juices from the pan.