Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Veal Martini

Veal MartiniRecipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY.

Recipe 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
8 ounces shiitake mushrooms
3/4 cup sun-dried tomatoes packed in oil
1/4 cup shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups diced tomatoes
1/4 cup fresh chopped basil

Cooking Directions:

  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.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 378; Total Fat: 18g; Saturated Fat: 9g; Cholesterol: 118mg; Total Carbs: 15g; Fiber: 4g; Protein: 30g; Sodium: 713mg.

Recipe and photograph courtesy of The Beef Checkoff.