Veal Napoleon
Ingredients:
| 2 3 oz. Pieces | Veal loin pounded out flat |
| 1 | Romma tomato sliced |
| 2 oz. | Fresh mozzarella sliced |
| 3 | Baby carrots |
| 2 oz. | Shitake and oyster mushrooms |
| Dash | Salt and pepper |
| 3 | Baby zucchinis |
| 2 Fl. oz. | Demi glaze |
- Roll the veal in flour seasoned with salt and pepper.
- Sauté in a hot pan with a small amount of oil on each side for approximately 1-2 minutes, depending on the thickness and size of the meat.
- Remove from pan and place on a tray.
- Sauté the mushrooms in a little oil, and add salt and pepper and chopped herbs to taste.
- Place the mushrooms on top of the pieces of veal.
- Sauté off ¾ slices of tomatoes in a pan with oil, or place on a tray under the broiler.
- Place sautéed tomatoes on top of mushrooms.
- Lay sliced mozzarella on top of the other piece of veal and place both pieces under the broiler or in the over to melt the cheese.
- Place the piece with the cheese on top of the other piece.
- Pour demi glaze over the plate and place the veal in the center of the plate.
Note: You can drizzle a small amount of truffle oil over the top of the veal if desired. Truffle oil is available at most specialist food stores.