Veal Martini

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Yield:
12 servings

 

Palm Restaurant, New York, NY, Chef Tony Tammero


Ingredients:

  • 3/4 cup Canola oil

  • 1-1/2 pounds Shiitake mushrooms, sliced

  • 1-1/2 pounds Sun-dried tomatoes, thinly sliced

  • 12 ounces Button mushrooms, sliced

  • 4 ounces Shallots

  • Kosher salt as needed

  • Pepper as needed

  • 6 pounds Veal leg cutlets 1/8 to 1/4 inch thick (IMPS/ NAMP 1336)

  • 1/4 cup Flour

  • 1-1/2 pints Marsala Wine

  • 1-1/2 pints White wine

  • 1-1/2 pints Veal stock

  • Kosher salt as needed

  • Black pepper as needed

  • 1-1/2 cups Butter

  • Parsley, chopped as needed

  • 1-1/2 pounds Tomatoes, diced

  • 24 leaves Fresh basil leaves, thinly sliced

Instructions:

  1. Heat pan until hot; add small amount of oil. Sauté shiitake mushrooms, sun-dried tomatoes, button mushrooms and shallots for 8 to 10 minutes or until they begin to soften. Remove mushroom mixture from pan; keep warm.

  2. Dredge veal in flour, shaking off excess; set aside.

  3. Sauté cutlets in batches in same pan, adding more oil if needed. Remove from pan; keep warm.

  4. Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.

  5. Sprinkle plate with parsley. Plate 4 ounces veal; top with 1/2 cup mushroom mixture.


 
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Nutritional Information Per Serving

378

Calories

30 g

Protein

18 g

Fat

9 g

Saturated Fat

713 mg

Sodium

15 g

Carbohydrates


118 mg cholesterol; 4.2 g fiber; 6 g monounsaturated fat; 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.


Veal Cuts - IMPS / NAMP

Cutlets - 1336, 1349A

Dylan Lindstadtcutlets