Veal with Fontina Cream Sauce

For our Valentine's Day dinner last night, I decided to keep things simple but flavorful. I was pressed for time because of many late afternoon errands, but knew I wanted to do something special. I browsed through a cookbook I own and have not yet cooked from, but which looks really good: Il Viaggio di Vetri. With limited time on my hands I was too overwhelmed to follow a new recipe step by step, since it is less time-consuming for me to just throw something together. I found a really yummy-sounding recipe, took the basic idea of the ingredients list, and put my own personal twist on it. This is what I came up with:

And here is what I did to make it...

First disclaimer, I measured nothing...

First, put a handful of dried porcini mushrooms to soak in hot water.

Next, pour some cream into a saucepan over low heat, add some thin slices of fontina cheese, and add some fresh rosemary. I cleared an entire sprig. Season with ground sea salt freshly ground white pepper. Let the sauce simmer at a very low heat all the while that you are preparing the rest of the ingredients so that the rosemary flavor will become deeply infused.

After at least 20 minutes of soaking, finely chop the porcini mushrooms, then saute them in butter. Season with salt and freshly ground black pepper.

Next, coat thick cubes of veal cutlet in flour seasoned with salt and pepper. Heat some vegetable oil over medium heat in a skillet, and cook the veal for about 5 minutes on each side more or less depending on thickness.

Meanwhile wash and trim some broccolini, and barely saute it in some olive oil. Season with salt and pepper.

Spoon a layer of sauce onto each serving plate. Top with a serving of veal. Sprinkle with porcini mushrooms, then drizzle some more sauce over the top. Garnish with freshly chopped Italian parsley. Add some broccolini on the side.

Enjoy!