Piccata with Chanterelles

For the piccata, cut the veal into thin cutlets. Place the cutlets between plastic wrap and pound until tender. Season with salt and pepper.

Beat eggs and parmesan. Heat oil in a deep frying pan. Dredge the cutlets in flour, then drag through the Parmesan eggs and fry out in the clarified butter. Drain on paper towels.

Clean the chanterelles dry, if necessary use a brush. Cut larger ones in half, leave smaller ones whole. Finely chop the shallot. Heat a mixture of oil and butter in a pan and fry the shallots until translucent. Add the mushrooms and fry, season with pepper and marjoram. When the liquid has evaporated, salt the mushrooms and stir in the cream. Sprinkle with chives.

Serve the piccata with the mushrooms.

Preparation Tip:

Serve fresh crisp lettuce with the piccata with chanterelles.

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