for 4 person

Sauce

1 tbsp	clarified butter
250 g	mushrooms, cut into quarters
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, coarsely chopped

1 glass	summer truffle slices in oil, drained, oil reserved
4	veal cutlets (each approx. 250 g)
1 tsp	salt

How it's done

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.

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