Truffled veal cutlets

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 537 Kcal, 43g Protein, 2g Carbohydrates, 37g Fat


  • Sauce
  • 1 tbsp clarified butter
  • 250 g mushrooms, quartered
  • 1 shallot, finely chopped
  • 1 dl white wine
  • 1 dl vegetable bouillon
  • 125 g Mascarpone
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • salt and pepper to taste
  • 4 veal cutlets (approx. 250 g each)
  • 1 glass summer truffle slices in oil, drained, oil reserved
  • 1 tsp salt

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  • Sauce

    Heat the clarified butter in a non-stick frying pan. Sauté the mushrooms and shallots for approx. 5 mins. Pour in the wine, reduce to half the amount, add the stock, cook for approx. 2 mins. Add the mascarpone, mix well and season. Stir in the parsley.
  • Heat 2 tbsp of the retained truffle oil in a wide-bottomed frying pan. Reduce the heat, salt the cutlets, fry on a medium heat for approx. 3 mins. on each side. Add the truffle slices, continue to cook for approx. 1 min.
  • Serve with:


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