Truffled veal cutlets

Truffled veal cutlets

Total: 30 Min. | Active: 30 Min.
Low Carb
Nutritional value / people: 537 kcal
, Fat: 37 g
, Carbohydrate: 2 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp clarified butter
250 g mushrooms, quartered
1 shallot, finely chopped
1 dl white wine
1 dl vegetable bouillon
125 g Mascarpone
salt and pepper to taste
½ bunch flat-leaf parsley, roughly chopped
1 glass summer truffle slices in oil, drained, oil reserved
4 veal cutlets (approx. 250 g each)
1 tsp salt
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How it's done

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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.

Good to know
Serve with: Noodles

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