Name: Veal Cutlets with Ceps
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 veal cutlets with the T-bone, about 250 g each; plain flour for dusting; 300 g fresh ceps; 4 tbsp dry white wine; 4 tbsp extra virgin olive oil; 55 g butter; 8 sage leaves; salt and pepper to taste; 1 garlic clove, crushed; 2 tbsp finely chopped flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

You can cook ceps with almost anything as they impart such a wonderful flavour and a touch of luxury. The combination of the delicate veal paired with ceps makes an excellent main course, preceded perhaps by something like a light broth. I would accompany this dish with cubed new potatoes sauteed with garlic and rosemary.

Ingredients

300 g fresh ceps
4 veal cutlets with the T-bone, about 250 g each
plain flour for dusting

Method

Clean the mushrooms well, then slice them.

Dust the cutlets with flour and shake off the excess. Melt the butter in a large pan and fry the cutlets gently on each side until brown. Add the sage leaves and wine. Cook for a few more minutes, turning if necessary.

In another pan, fry the mushrooms in the oil until starting to brown, then add the garlic and parsley and stir-fry for