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Veal with Basil Butter

INGREDIENTS

• 8 3.5oz veal cutlets, pounded thin   #28506
• 1/2 cup flour for dredging   #09125
• 1/2 tsp salt   #13791
• 1/2 tsp fresh ground black pepper   #14030
• 2 Tbs butter   #44110
• 2 Tbs extra-virgin olive oil   #13736
• 2 shallots, chopped
• 10 cherry tomatoes, sliced in half   #87053
• 1/2 cup of white wine   #10445
• 1 cup chicken stock   #02863
• 1/4 cup fresh parsley, chopped   #87120
• Juice 1 lemon   #10262

BASIL BUTTER

• 6 Tbs of butter, softened
• 1/2 cup of fresh basil, chopped
• 2 cloves of garlic, mashed

DIRECTIONS

• Preheat oven at 325 degree.
• Butter a large baking dish.
• In a small bowl blend together the butter, garlic and basil until smooth.
• Season the veal with salt and pepper.
• Dredge veal in the flour.
• In a large skillet sauté the veal in the  butter and oil until brown.
• Place the veal in the baking dish.
• Sauté the shallots and cherry tomatoes  for 2 minutes in the skillet until tender.
• Deglaze the pan with the wine and bring to a boil.
• Add the chicken stock and bring to a boil.
• Pour the sauce over the veal and cover and bake for 25 minutes.
• Melt the basil butter in a small saucepan.
• Plate the veal and spoon over the basil butter over the veal and garnish  with parsley and finish with squeeze of lemon juice.