Veal Martini

Veal Martini

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

  1. 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.

  2. Dredge veal in flour, shaking off excess; set aside.

  3. Sauté cutlets in batches in same pan, adding more oil if needed. Remove from pan; keep warm.

  4. Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.

  5. Sprinkle plate with parsley. Plate 4 ounces veal; top with 1/2 cup mushroom mixture.

VEAL CUTS – IMPS / NAMP

Cutlets – 1336, 1349A