Veal Martini

13 ingredients
5 steps

Ingredients

  • 1 pound veal leg cutlets, cut 1/8- to 1/4-inch thick
  • 3 cups veal stock or chicken broth
  • 1 cup white wine
  • 4 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces thinly sliced shiitake mushrooms
  • 3/4 cup thinly sliced sun-dried tomatoes, packed in oil;
  • patted dry
  • 1/4 cup minced shallots
  • 11/2 cups diced tomatoes
  • 1/4 cup thinly sliced fresh basil leaves

Directions

  1. 1
    Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
  2. 2
    Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
  3. 3
    Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
  4. 4
    Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
  5. 5
    NOTE: Recipe adapted from Chef Tony Tammero of the Palm Restaurant, New York, NY. Reprinted from Spring/Summer issue of THE VIEW;

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