Season both sides of the cheese with salt and pepper. Season the flour, egg wash and bread crumbs
separately with salt and pepper. Dredge
each slice of cheese
in the flour, tapping off any excess, then dip each slice in the egg wash
, letting the excess drip off. Dip the cheese in the bread crumbs, coating completely.
In a large saute pan, over medium heat, add 2 tablespoons of the oil. Add the mushrooms and shallots
. Season with salt and pepper. Saute for 2 minutes. Add the garlic and the veal
. Bring to a simmer
and cook for 4 minutes. Remove from the heat and stir in the butter
and parsley. Set aside and keep warm.
In another large saute pan, over medium heat, heat the remaining 2 tablespoons of oil. Pan-fry
the cheese until the crust
is golden, about 2 minutes on each side. Remove and drain
on paper towels.
To serve, spoon the mushroom ragu
onto 4 serving plates. Arrange 2 pieces of the fried cheese on top of the mushroom ragu. Garnish
with shaved truffles and a drizzle
of truffle oil.