Veal Martini Recipe

Name: Veal Martini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 ounces thinly sliced shiitake mushrooms; 3/4 cup thinly sliced sun-dried tomatoes, packed in oil;; patted dry; 1/4 cup minced shallots; 11/2 cups diced tomatoes; 1/4 cup thinly sliced fresh basil leaves

Servings: persons

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
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces thinly sliced shiitake mushrooms
3/4 cup thinly sliced sun-dried tomatoes, packed in oil;
patted dry
1/4 cup minced shallots
11/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves

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
NOTE: Recipe adapted from Chef Tony Tammero of the Palm Restaurant, New York, NY. Reprinted from Spring/Summer issue of THE VIEW;

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Veal Martini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Martini

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