Veal Scaloppine With Fried Egg and Fresh Truffle
Chef Mimmo Ferraro of Ferraro's Restaurant & Wine Bar, Las Vegas
• 1 cup extra-virgin olive oil, divided
• 1 cup all-purpose flour
• 8 3-ounce veal medallions, pounded thin (to about 1/4-inch thick)
• 8 teaspoons unsalted butter
• 4 teaspoon shallots, finely diced
• 16 fresh sage leaves
• 1 cup white wine
• 1 cup vegetable or chicken stock
• Salt and freshly ground pepper
• 8 eggs
• Fresh truffles (whatever variety is in season; available at specialty grocers or online retailers such as Urbani, Marky's and D'Artagnan)
1. Add the flour to a shallow container. Dredge the veal in the flour, making sure to coat evenly. Shake off excess flour, then set medallions aside.
2. Heat half of the olive oil in a large sauté pan over high heat. Add the dusted veal and lightly brown on both sides, about 2 minutes per side.
3. To the same pan, add 1 teaspoon butter, the shallots and sage; lightly sauté until the shallots are translucent.
4. Add white wine and stock and cook for an additional 3 to 5 minutes.
5. Add remaining butter to the pan and reduce the sauce, about 2 to 3 minutes.
6. In a separate nonstick pan, add the remaining olive oil and fry the eggs sunny-side up, being sure to keep the yolks soft.
7. Place 2 veal medallions on each of 4 plates and drizzle with sauce from the pan. Top each plate with 2 fried eggs. Finally, chef Ferraro directs, "Shave as much fresh truffle over it as you can get your hands on-then close your eyes and enjoy!" Serves 4.