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Pan-Fried Veal with Truffles & Mushroom Sauce
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2015
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 2 lb. - Kosher salt and freshly groun
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
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