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Categories:Viewed: 60 - Published at: 6 years ago
Ingredients
- 1/4 pound pancetta cut into 1/4 inch dice
- 4 each veal cutlets about 2 ounces each
- 1 x kosher salt to taste
- 1 x black pepper freshly ground, to taste
- 2 tablespoons flour, all-purpose
- 1 teaspoon butter, unsalted
- 2 cloves garlic minced
- 1/2 cup sherry
- 8 each mushrooms, shiitake fresh, stemmed, cut into 1/4 inch slices
- 1/2 cup fiddleheads trimmed and cleaned
Method
- Place the pancetta in a large skillet over medium heat.
- Fry until pancetta turns light brown and fat is rendered.
- Remove pancetta from the skillet with a slotted spoon and set aside.
- Season the veal cutlets with salt and pepper and dust with the flour.
- Add them to the skillet and saute until just cooked through, about 3 minutes per side.
- Remove veal from pan and keep warm.
- Melt the butter in the skillet.
- Add the garlic and cook for about 1 minute.
- Add the sherry and deglaze the pan.
- Add the skiitakes, fiddleheads, and reserved pancetta and cook for 5 minutes.
- Divide the veal among 4 plates.
- Spoon the sauce over and serve immediately.
