Palm Restaurant, New York, NY, Chef Tony Tammero
Nutritional Information Per Serving
378
Calories
30g
Protein
18g
Fat
9g
Saturated Fat
713mg
Sodium
15g
Carbohydrates
118mg
Cholesterol
6g
Monounsaturated Fat
4.2g
Fiber
0.5mg
Vitamin B6
1.1mcg
Vitamin B12
3mg
Iron
13.6mg
Niacin
12.5mcg
Selenium
3.6mg
Zinc
Serves:
12 servings
Ingredients
- 3/4 cup Canola oil
- 1-1/2 pounds Shiitake mushrooms, sliced
- 1-1/2 pounds Sun-dried tomatoes, thinly sliced
- 12 ounces Button mushrooms, sliced
- 4 ounces Shallots
- Kosher salt as needed
- Pepper as needed
- 6 pounds Veal leg cutlets 1/8 to 1/4 inch thick (IMPS/ NAMP 1336)
- 1/4 cup Flour
- 1-1/2 pints Marsala Wine
- 1-1/2 pints White wine
- 1-1/2 pints Veal stock
- Kosher salt as needed
- Black pepper as needed
- 1-1/2 cups Butter
- Parsley, chopped as needed
- 1-1/2 pounds Tomatoes, diced
- 24 leaves Fresh basil leaves, thinly sliced
Instructions
-
Heat pan until hot; add small amount of oil. Sauté shiitake 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.
-
Dredge veal in flour, shaking off excess; set aside.
-
Sauté cutlets in batches in same pan, adding more oil if needed. Remove from pan; keep warm.
-
Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.
-
Sprinkle plate with parsley. Plate 4 ounces veal; top with 1/2 cup mushroom mixture.