Pan-Fried Veal with Truffles & Mushroom Sauce

Name: Pan-Fried Veal with Truffles & Mushroom Sauce
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 ½ tbsp. finely chopped fresh rosemary; Kosher salt and freshly ground black pepper, to taste; ½ tsp. chile flakes; ⅓ cup extra-virgin olive oil; 12 white button mushrooms, thinly sliced; 1 small fresh or canned black truffle; 1 ¼ cups chicken stock; 2 tbsp. cold unsalted butter, cubed; 2 lb. veal cutlets, pounded ⅓″ thick; 6 cloves garlic, thinly sliced; 3 tbsp. flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Truffle season in Umbria lasts from October to March, during which time the pungent fungi are used to add a touch of luxury to everything in sight. A favorite preparation: Pan-fried veal cutlets bathed in a buttery, truffle-rich sauce.

Ingredients

⅓ cup extra-virgin olive oil
2 lb. veal cutlets, pounded ⅓″ thick
Kosher salt and freshly groun

Europe
Italy
Umbria
Main course
Mediterranean
March
October

Method

Heat half of oil in a 12″ skillet over medium-high. Season veal with salt and pepper. Working in batches, cook veal, flipping once, until browned, 6–8 minutes, and transfer to a plate. Add remaining oil to skillet and cook mushrooms until browned, 5–7 minutes. Add rosemary, chile flakes, garlic, salt, and pepper and cook 2–3 minutes. Sprinkle in flour and cook 2 minutes. Ad