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Veal Sinatra




Source of Recipe


Johnny's Italian Steak House


List of Ingredients




2 oz. Olive oil
3-2 oz veal portions (pre-pounded)
regular flour

shrimp portion (3) 1 ea.
1 oz Sliced portabellas
1 oz Sliced button mushroom
1 oz Sundried tomatoes
2 oz white wine
4 oz cream reduction
3/4 tsp. lobster base
1/4 oz fresh basil chiffande
1/2 oz shredded parmesan
1 ea. lemon wedge
1 T Butter 60/40
2 ea. crab claw meat
Parsley (fine chopped)


Recipe



In a warm saute pan, heat olive oil. Dredge veal in flour on each side. Add veal to the olive oil and lightly brown on each side. Remove the veal and add lobster portion, portabella and button mushrooms, sundried tomatoes. Deglace with white wine. When the shrimp is almost cooked (tender and white looking), add cream reduction, lobster base, basil and reduce. When bubly add cheese. Add lemon and butter. When cream sauce has thickened, return veal topan. Add crab claw meat in sauce. Serve on a steak plate with appropriate side and garnish with parsley.