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Veal Martini



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3/4 cup canola oil
1-1/2 lb. shiitake mushrooms, sliced
1-1/2 lb. sun-dried tomatoes, thinly sliced
12 oz. button mushrooms, sliced
4 oz. shallots
kosher salt and pepper, as needed
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


  1. 1
    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.
  2. 2
    Dredge veal in flour, shaking off excess; set aside.
  3. 3
    Sauté cutlets in batches in same pan, adding more oil if needed. Remove from pan; keep warm.
  4. 4
    Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.
  5. 5
    Sprinkle plate with parsley. Plate 4 ounces veal; top with 1/2 cup mushroom mixture.


Palm Restaurant, New York, NY, Chef Tony Tammero

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preparation methods
cuisines European, Italian
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