Veal with Fiddlehead and Shiitake Sauce

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

1. Place the pancetta in a large skillet over medium heat.
2. Fry until pancetta turns light brown and fat is rendered.
3. Remove pancetta from the skillet with a slotted spoon and set aside.
4. Season the veal cutlets with salt and pepper and dust with the flour.
5. Add them to the skillet and saute until just cooked through, about 3 minutes per side.
6. Remove veal from pan and keep warm.
7. Melt the butter in the skillet.
8. Add the garlic and cook for about 1 minute.
9. Add the sherry and deglaze the pan.
10. Add the skiitakes, fiddleheads, and reserved pancetta and cook for 5 minutes.
11. Divide the veal among 4 plates.
12. Spoon the sauce over and serve immediately.

pancetta, veal cutlets, kosher salt, black pepper, flour, butter, garlic, sherry, mushrooms

Taken from recipeland.com/recipe/v/veal-fiddlehead-shiitake-sauce-39681 (may not work)