Source:Johnny's Italian Steakhouse
3 each (2oz) Veal Scalloppine
2 each Shrimp, butterflied
4 ounces Cream reduction
1 ounce Basilica Sauce
1 ounce White Wine
1 ounce Mushrooms, sliced
1 teaspoon Sun Dried Tomato Pesto
1 Tablespoon Bruschetta Tomatoes
1 Tablespoon Basil, fresh
Brown veal scalloppine in olive oil.
Butterfly shrimp leaving tail on
Build sauce by sauteing mushrooms, deglaze with white wine.
Add cream reduction, pesto and basilico.
Simmer to reduce and thicken.
Finish with butter and fresh basil and bruschetta tomatoes.