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Serves 4
4
slices bacon
4 small veal cutlets
salt and pepper to taste
2
tablespoons all purpose flour
1 tablespoon unsalted butter
2 cloves
garlic, minced
1/2 cup sherry
8 shiitake mushrooms, stemmed and sliced
1 cup fiddleheads, trimmed and cleaned
Cut bacon across into
small pieces. Cook in a skillet until brown. Remove from skillet with a slotted
spoon and set aside.
Season the veal cutlets with salt and pepper. Dust
with flour. Sauté veal in skillet with bacon fat until browned on both
sides and cooked through. Remove veal from pan. Cover and keep warm.
Melt
the butter in the skillet. Add garlic and cook for a minute. Add the sherry and
deglaze the pan.
Add the shiitakes, fiddleheads and reserved bacon, and
cook for 5 minutes.
Divide the veal among 4 plates. Spoon the sauce over
and serve immediately.
