Ingredients

3 2oz. Veal Pieces

3 Shrimp

1 1/2 oz. slice Portabella Mushrooms

1 1/2 oz. slice Button Mushrooms

1oz. White Wine

Juice of one Lemon Wedge

1/8 tsp Lobster Base

1 oz. Sun-Dried Strips

1 oz. Slice Basil

6 oz. Garlic Cream Sauce

1 oz. Crab Claw Meat

2 oz. Shredded Parmesan

Directions

1. Place foured veal in a medium heat skillet

2. Add shrimp and mushrooms until mushrooms begin to soften

3. Turn over veal and deglaze with white wine. Add lemon juice, lobster base, claw meat, basil, sun-dried and cream sauce.

4. Reduce, add cheese, then serve