Loading…
Sunday, May 03, 2015
Current Weather
Loading Current Weather....
HomeHome
Published: Monday, 12/10/2007

Veal Cutlets with Shiitake Mushroom & Tomato Sauce

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

teaspoon salt

teaspoon pepper

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


Recommended for You


Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.








Poll