RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3847
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| Recipe Name: |
Veal Martini - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.98
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
0.25 Pound mushrooms sliced
1 Each salt and pepper
1 Cup stock, veal
8 Each basil, fresh chiffinade
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Heat pan until hot. Sauté mushrooms, sun-dried tomatoes and shallots until they soften, 8 to 10 minutes. Remove from pan.
Pound veal until 1/8 to 1/4 inch thick, dredge in flour and set aside. Sauté cutlets in batches in same pan, adding oil as necessary. Remove from pan.
Deglaze pan with Marsala and white wine. Add stock and butter. Stir in diced tomatoes and basil. Return mushroom mixture and veal to pan. Cover and simmer for 10 to 12 minutes, until veal is tender.
Serve, sprinkling parsley on the veal. |
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| Nutrition per Serving: |
| Calories: |
475 |
Total Carbs: |
14.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
92.0 |
Fat: |
24.5 |
Protein: |
26.45 |
| Fiber: |
5.00 |
Sodium: |
297.01 |
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