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Veal Scallopine with Asparagus

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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

Details

Preparation

Step 1

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.

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