Veal with Fiddlehead and Shiitake Sauce

* Exported from MasterCook II *

Veal with Fiddlehead and Shiitake Sauce

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Ham Veal
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound pancetta -- cut into 1/4" dice
4 veal cutlets, about 2 ounces each
kosher salt and freshly ground pepper -- to taste
2 tablespoons all-purpose flour
1 teaspoon unsalted butter
2 cloves garlic -- minced
1/2 cup sherry
8 fresh shiitake mushrooms, stemmed -- cut into 1/4" slices
1/2 cup fiddleheads, trimmed and cleaned

1. Place the pancetta in a large skillet over medium heat. Fry until
pancetta turns light brown and fat is rendered. Remove pancetta from the
skillet with a slotted spoon and set aside.
2. 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.
3. Melt the butter in the skillet. Add the garlic and cook for about 1
minute. Add the sherry and deglaze the pan. Add the skiitakes,
fiddleheads, and reserved pancetta and cook for 5 minutes. Divide the veal
among 4 plates. Spoon the sauce over and serve immediately.

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Let me know if you try these and if you like them...I'm planning to make a
pilgramage to the Union Square Greenmarket this Saturday and I'm definitely
going to get some hefty helping of fiddleheads!