University Veal

University Veal, so named for the recipe that followed my mom to college and took on alternative properties as my dad made GMM's dish his own. Now, it's evolved into the following on my dinner table:

• 1 lb. veal cutlets, cut or pounded thin
• 1/2 cup mushrooms, sliced
• 1/2 large yellow onion, chopped
• 6 strips bacon
• 14 oz. can cream of mushroom soup

Slice bacon into tiny pieces and begin to fry in a large skillet. When bacon is translucent, but still soft, spoon as much of the grease out of the pan as possible. Add onion and mushroom, sautee until soft and translucent. Add cream of mushroom soup (there's a fancy, roux-based way to do this but low-sodium Campbell's is just as good and guaranteed creamy) then simmer until sauce is lightly boiling.

In a baking pan, arrange the veal cutlets and sprikle freshly ground pepper and sea salt. Cover the cutlets in mushroom sauce and bake at 350º for 30 minutes or until the sauce becomes golden. Voila, University Veal.

I paired this main dish with a cauliflower carrot casserole. Veggies are steamed with another half onion, diced, and a peeled garlic clove. Once cooked, smash the vegetables with a tablespoon of butter, arrange in a casserole dish, cover in cracked pepper and breadcrumbs, then bake for 30 minutes in the oven with the veal.