Scaloppine Agli Asparagi Recipe
Veal scaloppini with asparagus and sun dried tomatoes in a white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off the excess.
- 2
Sauté the Asparagus
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and cook for about 3-4 minutes until tender-crisp. Remove from the skillet and set aside.
- 3
Cook the Veal
In the same skillet, add another tablespoon of olive oil. Add the veal cutlets and cook for about 2-3 minutes on each side until browned. Remove the veal and set aside.
- 4
Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the pan. Add the chicken broth and lemon juice, bringing it to a simmer.
- 5
Combine Ingredients
Return the veal to the skillet along with the sun-dried tomatoes and asparagus. Cook for an additional 2-3 minutes until everything is heated through and the sauce slightly thickens.
- 6
Serve
Garnish with fresh parsley before serving. Enjoy your Scaloppine agli Asparagi!
