Veal Martini

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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. 


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Prep Time:
30 minutes

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Cook Time:
15 minutes

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Total Time:
45 minutes

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Serves:
4


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

  • 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

Instructions:

  1. Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

  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. 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. 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. 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.


 
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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.


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