Veal cutlets with ceps

Veal cutlets with ceps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

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 sautéed with garlic and rosemary.

Ingredients

Quantity Ingredient
300g fresh ceps
4 veal cutlets with the t-bone
plain flour, for dusting
55g butter
8 sage leaves
4 tablespoons dry white wine
4 tablespoons extra virgin olive oil
1 garlic clove, crushed
2 tablespoons flat-leaf parsley, finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms well, then slice them.
  2. 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.
  3. In another pan, fry the mushrooms in the oil until starting to brown, then add the garlic and parsley and stir-fry for a couple of minutes. Season to taste.
  4. Serve the cutlets with a little of the sage and wine sauce, and with the ceps and their juices.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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