Veal with Fiddlehead & Shiitake Sauce

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.