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Veal Scallops With Asparagus

fast.cook's picture
Veal Scallops With Asparagus is a filling recipe with a classic touch of wine and fontina cheese. You may call it a meat cutlet recipe drowned in cheesy chicken stock. The drizzled bread crumbs over the mixed scallops and asparagus make it little crispy. If you wanna serve something new everytime you enter the kitchen, try out your wined Veal Scallops With Asparagus.
  Asparagus spears/24 thin 12 Large
  Veal scallops 12 (3 By 5 Inches)
  Flour 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Oil 3 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Chicken stock 1⁄3 Cup (5.33 tbs)
  Fontina cheese slices 12 (Thin)
  Salt To Taste
  Pepper To Taste

Cook asparagus in boiling water until tender-crisp, 5-7 minutes for thin and 7-12 minutes for thick.
Refresh in cold water.
Pat dry.
If using large spears, cut in half lengthwise.
Set aside.
Pound veal scallops as thin as possible between sheets of wax paper.
Season with salt and pepper.
Pat with flour, shaking off excess.
Brown over high heat in hot butter and oil for 1 minute on each side.
Transfer veal to a large shallow baking pan that can accommodate it in a single layer.
Pour out fat from fry pan, add wine, stock, and any juices that have dripped into baking pan, and reduce to half.
Top each slice of veal with asparagus, dividing it evenly, and 1 slice of cheese.
Spoon a little sauce over each scallop.
Seal baking pan with foil, making sure it is airtight.
Bake in upper part of 425° F preheated oven for 10 minutes.

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