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Print this Recipe    Veal Fiddleheads

Veal with Fiddlehead and Shiitake Sauce

3/4 cup cubed pancetta
4 small veal cutlets
pepper
2 tablespons flour
1 teaspoon unsalted butter
2 cloves garlic, minced
1/2 cup sherry
8 shiitake mushrooms, stemmed and cut into 1/4-inch slices
1/4 cup trimmed and cleaned fiddleheads

Place the pancetta in a large skillet over medium heat. Cook until
pancetta turns light brown and fat is rendered. Remove pancetta
from the skillet and drain on paper towels. Season the veal cutlets
with pepper and dust with flour. Add to the skillet and saute
until just cooked through, about 3 minutes per side. Remove veal
from pan.

Melt the butter in the skillet. Add the garlic and cook for 1
minute. Add the sherry and deglaze the pan. Add the shiitakes,
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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