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Veal with Fiddlehead and Shiitake Sauce

A home-style Veal with Fiddlehead and Shiitake Sauce made with Pancetta, All Purpose Flour, Unsalted Butter, Garlic, and Sherry. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 lb
• 2 tbsp
• 1 tsp
• 2 clove
• 1/2 cup
• 8
• 1/2 cup

Method (preview)

1. 1

   Pancetta turns light brown and fat is rendered. Remove pancetta from the skillet with a slotted spoon and set aside.

2. 2

   Season the veal cutlets with salt and pepper and dust with the flour.

3. 3

   Add them to the skillet and saute until just cooked through, about 3 minutes per side.

4. 4

   Remove veal from pan and keep warm.

5. 5

   Melt the butter in the skillet.

6. 6

   Add the garlic and cook for about 1 minute.

7. 7

   Add the sherry and deglaze the pan.

8. 8

   Add the skiitakes, fiddleheads, and reserved pancetta and cook for 5 minutes.

9. 9

   Divide the veal among 4 plates.

10. 10

    Spoon the sauce over and serve immediately.

11. 11

    Let me know if you try these and if you like them...