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Veal Martini

  • 12servings

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Source: www.chef2chef.netReport recipe

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Ingredients Jump to Instructions ↓

  1. Mushroom Mixture:

  2. Yield: about 8 cups

  3. 3/4 cup canola oil

  4. 1-1/2 pounds shiitake mushrooms, sliced

  5. 1-1/2 pounds sun-dried tomatoes, thinly sliced

  6. 12 ounces button mushrooms, sliced

  7. 4 ounces shallots

  8. pepper as needed

  9. Veal Cutlets:

  10. 6 pounds veal leg cutlets

  11. 1/8 to 1/4 inch thick (IMPS/ NAMP 1336)

  12. 1/4 cup flour

  13. 1-1/2 pints Marsala Wine

  14. 1-1/2 pints white wine

  15. 1-1/2 pints veal stock

  16. 1-1/2 cups butter

  17. 1-1/2 pounds tomatoes, diced

  18. 24 leaves fresh basil leaves, thinly sliced

  19. Kosher salt as needed

  20. black pepper as needed

  21. parsley, chopped, as

Instructions Jump to Ingredients ↑

  1. Mushroom Mixture:

  2. Heat pan until hot, add small amount of oil. Saut shitake 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.

  3. Veal Cutlets:

  4. Dredge veal in flour, shaking off excess, set aside.

  5. Saut cutlets in batches in same pan, adding more oil if needed. Remove from pan, keep warm.

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

  7. For Service:

  8. Per Order:

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

  10. Recipe developed by Executive Chef Tony Tammero of Palm Restaurant, New York, NY Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board

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