Total preparation and cooking time: 1 hour (Makes 4 servings)
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
8 ounces thinly sliced shiitake mushrooms
3/4 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1/4 cup minced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves
Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
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.
Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
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.
Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.
Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY
Nutrition information per serving: 378 calories; 18 g fat (9 g saturated fat; 6 g monounsaturated fat); 118 mg cholesterol; 713 mg sodium; 15 g carbohydrate; 4.2 g fiber; 30 g protein; 13.6 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.0 mg iron; 12.5 mcg selenium; 3.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of fiber, vitamin B12, iron and selenium.