1 pound veal leg cutlets, cut 18 to inch thick
3 cups veal stock or chicken broth
1 cup white wine
4 tablespoons butter, divided
8 ounces thinly sliced shiitake mushrooms
cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
cup minced shallots
cup all purpose flour
1 cups diced tomatoes
cup thinly sliced fresh basil leaves
Add stock and wine to medium saucepan; bring to a boil. Cover 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 into 18-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.
Yield: 4 servings
Source: Cattlemen s Beef Board and National Cattlemen s Beef Association
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