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Veal Cutlets with Ceps
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2005
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 4 - 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