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1
Season both sides of the cheese with salt and pepper.
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2
Season the flour, egg wash and bread crumbs separately with salt and pepper.
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3
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.
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4
Dip the cheese in the bread crumbs, coating completely.
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5
Set aside.
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6
Wild Mushroom Ragu:
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7
Place a 12-inch skillet over medium-high heat.
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8
Add the olive oil and butter to the pan.
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9
Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes.
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10
Add the garlic and cook until fragrant, about 30 seconds.
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11
Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
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12
Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan.
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13
Bring the contents of the pan to a boil and reduce to a gentle boil.
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14
Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes.
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15
Season with the salt and pepper, and add the basil and parsley to the pan.
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16
In another large saute pan, over medium heat, heat the remaining 2 tablespoons of oil.
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17
Pan-fry the cheese until the crust is golden, about 2 minutes on each side.
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18
Remove and drain on paper towels.
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19
To serve, spoon the mushroom ragu onto 4 serving plates.
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20
Arrange 2 pieces of the fried cheese on top of the mushroom ragu.
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21
Garnish with shaved truffles and a drizzle of truffle oil.
