INGREDIENTS
- 1/2 – 3/4 LB Veal Breast
- 1/2 C Madera wine
- 1 C veal or beef stock
- 3 Shallots
- 4-6Mushrooms
- 1/2 Onion
- 1/4 C Heavy cream
- 1/2 C Parmesan cheese
- Pasta sheets or lasagna noodles as needed
- 1/2 C Panko Breadcrumbs
- 2 Chives
STEP BY STEP
- Marinate breast in red wine overnight
- Put veal and wine into a sauce pan
- Add shallots and 1 C veal stock
- Simmer for two hours
- Remove veal to cool, then cut into 1/4 inch pieces
- Discard all but about 2 TBL of your stock
- In the remaining stock, saute mushrooms and onion
- In 5-8 minutes, combine with veal breast
- Add heavy cream and half your Parmesan cheese and mix, then set aside
- Lay down a layer of the cream mixture in the bottom of the pan
- Add a layer of pasta, and then half the veal mixture
- Lay down another layer of pasta, and then the rest of the veal mixture
- Scrape any remaining sauce over top of the veal mixture
- Top with a your Panko bread crumbs
- Sprinkle w/ the remaining Parmesan
- Bake at 350º for 20-30 minutes
- Top with chopped chives