Vitello con Salsa di Funghi e Tartufo Veal with Mushroom Truffle Sauce

Ingredients

• 1⁄3 cup olive oil
• 2 lb. veal cutlets, pounded ⅙” thick
• Kosher salt and freshly ground black pepper, to taste
• 12 white button mushrooms, thinly sliced
• 1 1⁄2 tbsp. minced rosemary
• 1⁄2 tsp. chile flakes
• 6 cloves garlic, thinly sliced
• 3 tbsp. flour
• 1 1⁄4 cups chicken stock
• 1 small fresh or canned black truffle
• 2 tbsp. unsalted butter, cubed and chilled

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag