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Method
Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.
Ingredientes
- 600g veal escallops, 1/4 inch thick
- 750ml veal stock or chicken stock
- 240ml white wine
- 4 tablespoons butter, divided
- 300g thinly sliced mushrooms
- 180g thinly sliced sun-dried tomatoes, packed in oil, patted dry
- 60g minced shallots
- 60g all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 335g diced tomatoes
- 50g thinly sliced fresh basil leaves
Direcciones
- Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
- Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
- Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
- Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
- Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 163 | 46% |
| Total Fat 18.89g | 24% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1125mg | 47% |
| Potassium 1367mg | 39% |
| Total Carbs 31.55g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.75g | 3% |
| Protein 9.67g | 15% |
