Veal Scaloppine with Mushrooms

Method

1. Wash the finferle mushrooms thoroughly and drain them well; no need to dry further.
2. Finely chop the shallot.
3. Lightly flour the veal slices on both sides, shaking off excess.
4. In one pan, melt some clarified butter and sauté the shallot over medium heat. Add the mushrooms, season with salt, and cook over high heat, stirring. Cover and let them sweat; when cooked, remove and set aside.
5. In a second pan, melt more clarified butter over high heat. Add the floured veal slices and sear until golden on both sides.
6. Deglaze with a splash of prosecco (or dry white wine), let the alcohol evaporate, then season with salt and pepper. Reduce the heat, cover, and cook until the meat is tender, about a few minutes.
7. Add a portion of the cooked mushrooms to the veal pan to intensify the flavor. Cook briefly, then remove the veal and set aside.
8. Pour the pan sauce into a glass and use an immersion blender to emulsify it until creamy.
9. Return the sauce to the pan. Place the veal on a serving plate, spoon some sauce over it, and top with the remaining fresh mushrooms.
10. Serve immediately.