Piancone® Veal with Forest Mushroom Glace

Veal Topped with a Forest Mushroom Glace

Piancone® Veal with Forest Mushroom Glace

Directions

  1. Heat a tablespoon of olive oil in sauté pan over medium heat and add garlic. Cook for 1 minute.
  2. 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.
  3. 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.
  4. 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.

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