Veal with Fiddlehead and Shiitake Sauce


Veal with Fiddlehead and Shiitake Sauce


  • 3/4 cup cubed pancetta
  • 4 small veal cutlets
  • pepper
  • 2 tablespons flour
  • 1 teaspoon unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup sherry
  • 8 shiitake mushrooms, stemmed and cut into 1/4-inch slices
  • 1/4 cup trimmed and cleaned fiddleheads


Place the pancetta in a large skillet over medium heat. Cook until pancetta turns light brown and fat is rendered. Remove pancetta from the skillet and drain on paper towels. Season the veal cutlets with pepper and dust with flour. Add to the skillet and saute until just cooked through, about 3 minutes per side. Remove veal from pan. Melt the butter in the skillet. Add the garlic and cook for 1 minute. Add the sherry and deglaze the pan. Add the shiitakes, fiddleheads and reserved pancetta and cook for 5 minutes. Divide the veal among 4 plates. Spoon the sauce over and serve immediately.

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