Veal with Fiddlehead & Shiitake Sauce
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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 |
all-purpose flour
|
|
| 1 | teaspoon |
butter, unsalted
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
sherry
|
*
|
| 8 | each |
mushrooms, shiitake
fresh, stemmed, cut into 1/4 inch slices |
*
|
| ½ | cup |
fiddleheads
trimmed and cleaned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
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 |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
butter, unsalted
|
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
sherry
|
*
|
| 8 | each |
mushrooms, shiitake
fresh, stemmed, cut into 1/4 inch slices |
*
|
| 118 | ml |
fiddleheads
trimmed and cleaned |
* |
Directions
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 sauté 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.
