Veal Scaloppini Recipe
Bathed in gorgonzola cream, or with white wine-cloaked asparagus and sun-dried tomatoes.
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Ingredients
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Veal Scaloppini
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season with salt and black pepper. Dredge the cutlets in flour, shaking off any excess.
- 2
Sear the Cutlets
In a large skillet, heat olive oil and butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes per side, or until golden brown. Remove from skillet and set aside.
- 3
Make the Gorgonzola Cream Sauce
In the same skillet, lower the heat to medium and add heavy cream. Stir in gorgonzola cheese and let it melt, creating a creamy sauce. Season with salt and pepper to taste.
- 4
Prepare the Asparagus and Tomatoes
In a separate pot, bring water to a boil. Blanch the asparagus for 2-3 minutes until bright green, then drain. Add to the gorgonzola sauce along with the sun-dried tomatoes.
- 5
Combine and Serve
Return the veal cutlets to the skillet and coat them in the sauce. Cook for an additional minute to heat through. Garnish with fresh parsley before serving.
