Piancone® Veal with Forest Mushroom Glace
Piancone® Veal with Forest Mushroom Glace
Directions
- Heat a tablespoon of olive oil in sauté pan over medium heat and add garlic. Cook for 1 minute.
- Pour in wine and reduce by half. Add demi-glace and tomato paste to pan followed by mushrooms, basil, oregano, thyme, salt, and pepper. Simmer for 6-7 minutes.
- Heat the quarter cup of olive oil in sauté pan over medium heat. Dredge veal cutlets in flour and brown for 1-2 minutes per side. Portion three pieces to a plate.
- Top with sauce and serve.
Ingredients
- 12 ea Piancone® veal hip cutlet, pounded
- 1/2 cup Roma® All-Purpose Flour
- 1/4 cup Roma® Oil, Olive
- 2 cups Catelli® veal demi-glace
- 1 tbsp Roma® Oil, Olive
- 1/4 cup Piancone® marsala cooking wine
- 1 tbsp Roma Garlic, minced
- 1 tbsp Peak Fresh Produce® Basil, chopped
- 1 tbsp Peak Fresh Produce® Oregano, chopped
- 1/2 tbsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/2 cup Peak Fresh Produce® cremini mushrooms, sliced
- 1/2 cup Peak Fresh Produce® Mushroom(s), Portobello, cleaned and sliced
- 1 tbsp Roma® Tomato Paste
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
