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
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
8 ounces thinly sliced shiitake mushrooms
¾ cup thinly sliced sun-dried tomatoes, packed in oil;
patted dry
¼ cup minced shallots
1½ cups diced tomatoes
¼ cup thinly sliced fresh basil leaves
Preparation
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. NOTE: Recipe adapted from Chef Tony Tammero of the Palm Restaurant, New York, NY. Reprinted from Spring/Summer issue of THE VIEW;
