Veal Martini

• 1 pound veal leg cutlets, cut 1/8- to 1/4-inch thick
• 3 cups veal stock or chicken broth
• 1 cup white wine
• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces thinly sliced shiitake mushrooms
• 3/4 cup thinly sliced sun-dried tomatoes, packed in oil;
• patted dry
• 1/4 cup minced shallots
• 11/2 cups diced tomatoes
• 1/4 cup thinly sliced fresh basil leaves

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 tablespoons butter in large nonstick 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.
3. Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
4. 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.
5. NOTE: Recipe adapted from Chef Tony Tammero of the Palm Restaurant, New York, NY. Reprinted from Spring/Summer issue of THE VIEW;

veal, veal stock, white wine, butter, ubc, salt, ubc, shiitake mushrooms, tomatoes, ubc, tomatoes, ubc

Taken from www.epicurious.com/recipes/member/views/veal-martini-50030569 (may not work)