Monday, January 2, 2017

Veal Scallopine with Asparagus

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I didn’t use veal for this recipe. I used beef cutlets since we have a steer in the freezer to use up. I never know what to do with cutlets besides make chicken fried steak. This turned out fantastic to me and I’m happy to have a new alternative when it comes to using up cutlets!
Veal Scallopine with Asparagus
(Adapted from Framed Cooks)
1 pound asparagus, trimmed
Olive oil
1 pound thin veal cutlets
Salt and pepper
¼ cup flour
3 tablespoons butter
½ pound fresh mozzarella, sliced thinly
½ cup Marsala wine
2 lemons, juiced
Preheat oven to 425 degrees F. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
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Season veal with salt and pepper and dredge in flour.
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Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
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Add remaining butter to pan along with wine and lemon juice and bring to simmer.
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Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.

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