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_
1 1/2 pounds
veal scallopini, pounded very thin
sliced shitake or crimini mushrooms
chopped fresh tomatoes
1 1/2 cups
chopped fresh basil
unsalted creamy butter, room temperature
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.
Note: This is great with a minimally dressed pasta like spaghetti al aglio or pasta primavera.