I didn’t use veal for this recipe. I used beef cutlets since we have a steer in the freezer to use up. I never know what to do with cutlets besides make chicken fried steak. This turned out fantastic to me and I’m happy to have a new alternative when it comes to using up cutlets!
Veal Scallopine with Asparagus
(Adapted from Framed Cooks)
1 pound asparagus, trimmed
Olive oil
1 pound thin veal cutlets
Salt and pepper
¼ cup flour
3 tablespoons butter
½ pound fresh mozzarella, sliced thinly
½ cup Marsala wine
2 lemons, juiced
Preheat oven to 425 degrees F. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
Season veal with salt and pepper and dredge in flour.
Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
Add remaining butter to pan along with wine and lemon juice and bring to simmer.
Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.
