Veal Scallops With Asparagus
|Asparagus spears/24 thin||12 Large|
|Veal scallops||12 (3 By 5 Inches)|
|Flour||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Fontina cheese slices||12 (Thin)|
Cook asparagus in boiling water until tender-crisp, 5-7 minutes for thin and 7-12 minutes for thick.
Refresh in cold water.
If using large spears, cut in half lengthwise.
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.