Author Notes
I got this recipe from Frank Papa's restaurant in St. Louis. It's named after Frank's wife, Diana, and is based on a traditional veal piccata, but the mushrooms, sherry, beef broth and tomatoes give it a richness and heartiness that piccata lacks. —Federico_
Ingredients
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4 ounces
clarified butter
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2 tablespoons
all-purpose flour
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1 1/2 pounds
veal scallopini, pounded very thin
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2 cups
sliced shitake or crimini mushrooms
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2 tablespoons
chopped fresh tomatoes
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1 teaspoon
garlic, minced
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4 ounces
sherry wine
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1 1/2 cups
beef broth
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2 tablespoons
chopped fresh basil
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4 tablespoons
unsalted creamy butter, room temperature
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Salt and Pepper to taste
Directions
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Heat half of the clarified butter in a large skillet until hot. Flour veal, shake excess, and saute over medium-high heat for just two or three minutes per side. Remove veal from skillet and set aside, Lower heat to medium, add remaining clarified butter and saute mushrooms until beginning to soften, then add tomatoes and garlic. Toss until all are tender and the garlic is not yet brown. Add sherry and reduce by half. Add broth and basil and reduce by 1/3rd. Mix the butter and flour, add to sauce and whisk. Return veal to skillet, swirl in sauce, and season with salt and pepper to taste. Serve immediately.
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Note: This is great with a minimally dressed pasta like spaghetti al aglio or pasta primavera.
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