Veal Scallopini With Mushrooms And Asparagus Recipe

ingredients

8 spears asparagus
4 (2 ounce size) slices veal loin, pounded to 1/8 -inch thickness
1/2 cup flour
salt
white pepper
4 slices (1 ounce each) fresh mozzarella cheese
3 tablespoons butter, divided
5 large button mushrooms, sliced 1/8 -inch thick
1/4 cup dry Marsala wine
1/4 cup dry white wine
1/2 cup veal demi-glace

directions

Blanch the asparagus in boiling, salted water until just cooked (but still slightly crunchy), about 3 minutes for medium spears.

Salt the veal slices. Place the flour in a shallow dish; stir in 1 teaspoon salt and one-eighth teaspoon white pepper. Dredge the veal in the flour and shake off any extra flour. Wrap each veal slice around 1 mozzarella slice and two asparagus spears.

Heat a large saute pan over medium heat. Add 2 tablespoons butter, and when melted add the rolled veal slices. Saute for 45 to 60 seconds until veal is cooked through, then remove from the pan and reserve in a warm place.

Place the remaining tablespoon of butter in the hot pan, and add the mushrooms. Cook over high heat until lightly browned, about 1 1/2 minutes, then deglaze the pan with the wines and bring to a boil. Let the liquids reduce by half before adding the veal demi-glace. Reduce the sauce again by half. When finished, season with one-half teaspoon salt, or to taste. You will have about 1 cup sauce. Serve each portion of veal scallopini with one-fourth cup sauce.

Recipe Source: Bella executive chef David Moreno.

nutrition data