Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY.
Your day doesn't have to be manic when it's served alongside a martini – and this Veal Martini dish is straight-up delicious. Featuring a delicate white wine sauce, savory sundried tomatoes and woodsy shiitake mushrooms, this dish is ready in under 45 minutes start to finish and will leave your palate tipsy with delight.
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.
Nutritional Information Per Serving
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.