Veal Scallopine with Asparagus

Veal Scallopine with Asparagus
Veal Scallopine with Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound asparagus, trimmed

  • Olive oil

  • 1

    pound thin veal cutlets

  • Salt and pepper

  • 1/4

    cup flour

  • 3

    tbsp butter

  • 1/2

    pound fresh Mozzarella, sliced thinly

  • 1/2

    cup Marsala wine

  • 2

    lemons, juiced

Directions

Preheat oven to 425 degrees. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes. Season veal with salt and pepper and dredge in flour. Heat 1 tbsp each of butter and olive oil in large skillet over medium high heat and cook veal for 2 minutes on each side. Remove veal from pan and set aside. Add remaining butter to pan along with wine and lemon juice and bring to a simmer. Place asparagus in baking dish, top with veal and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: