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Veal Shiloh




Source of Recipe


Shiloh Inn on Mt. Washington


List of Ingredients




# For the Shiloh mix: 1 cup crushed tomatoes
# 1/2 cup green peppers, sliced
# 1 teaspoon dried oregano
# 1 teaspoon dried basil
# 1 teaspoon hot pepper sauce
# 1 teaspoon Worchestershire sauce

For the dish:
# 8 raw small shrimp, peeled and deveined
# 5 tablespoons butter, divided
# 1/4 teaspoon garlic, minced
# 1/4 teaspoon dried oregano
# 1/4 teaspoon dried basil
# 1/4 teaspoon salt
# 1 tablespoon white wine
# 4 veal medallions, pounded thin
# All-purpose flour, for dredging
# 1 cup (4 ounces) Monterey Jack cheese, shredded
# Chopped parsley (for garnish)

Recipe



In a bowl, combine the Shiloh mix ingredients. Set aside.

In a skillet, sauté the shrimp in 1 tablespoon butter. Add the garlic, oregano, basil, salt and white wine. Cook over medium-high heat for 2 to 3 minutes. Remove from the heat and set aside.

Dip the veal medallions in flour, then sauté them in a skillet in the remaining 4 tablespoons butter, browning on both sides.

Place the veal pieces on a broiler-proof plate. Put 2 shrimp on each medallion, then spoon the Shiloh mix over the whole plate. Put under the broiler for 3 to 4 minutes or until the Shiloh Mix is hot.

Top with the Jack cheese and return to the broiler for about 1 minute or until the cheese is melted. Transfer to a serving plate. Garnish with chopped parsley.