Palm Restaurant, New York, NY, Chef Tony Tammero
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.
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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.
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Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.
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Sprinkle plate with parsley. Plate 4 ounces veal; top with 1/2 cup mushroom mixture.
