Veal With Fiddlehead and Shiitake Sauce

Ingredients

• ¾ cup cubed pancetta
• 4 small veal cutlets
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 teaspoon unsalted butter
• 2 cloves garlic, peeled and minced
• ½ cup sherry
• 8 shiitake mushrooms, stemmed and cut into 1/4-inch slices
• ½ cup trimmed and cleaned fiddleheads

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    280 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 81 milligrams cholesterol; 212 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. 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 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.
2. 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.

25 minutes