6 lb. veal leg cutlets 1/8 to 1/4 inch thick (IMPS/ NAMP 1336)
1/4 cup flour
1-1/2 pt. Marsala wine
1-1/2 pt. white wine
1-1/2 pt. veal stock
1-1/2 cups butter
chopped parsley, as needed
1-1/2 lb. tomatoes, diced
24 pcs. fresh basil leaves, thinly sliced
Heat pan until hot; add small amount of oil. Sauté shitake 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.
Dredge veal in flour, shaking off excess; set aside.
Sauté cutlets in batches in same pan, adding more oil if needed. Remove from pan; keep warm.
Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.
Sprinkle plate with parsley. Plate 4 ounces veal; top with 1/2 cup mushroom mixture.