Veal Martini

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 20 Min.
Cook Time: 25 Min.

* 1 lb. veal leg cutlets, cut 1/8- to 1/4-in. thick
* 3 c. veal stock or chicken broth
* 1 c. white wine
* 4 Tbsp. butter
* 8 oz. shiitake mushrooms
* 3/4 c. sun-dried tomatoes packed in oil
* 1/4 c. shallots
* 1/4 c. flour
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 1/2 c. diced tomatoes
* 1/4 c. fresh basil

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 Tbsp. butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 min. or until mushrooms have softened. Remove from skillet.
3. Pound veal cutlets to 1/8-in. thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
4. Heat 1 Tbsp. butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2-3 min. or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
5. Add reduced stock mixture to pan. Cook and stir 1 min. or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

* Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY and Courtesy of The Beef Checkoff

Calories: 378;   Total Fat: 18g;   Saturated Fat: 9g;   Cholesterol: 118mg;   Total Carbs: 15g;   Fiber: 4g;   Protein: 30g;   Sodium: 713mg;