Veal Scaloppine with Fontina Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Italy · Main Dishes · Meat Dishes

Veal Scaloppine with Fontina

From Dorothy McNett's Recipe book at www.dorothymcnett.com

1/2 pound asparagus spears
2 tablespoons unsalted butter
3 tablespoons olive oil
1 pound veal scaloppine, pounded flat
2/3 cup flour
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon freshly ground white pepper
about 1/2 pound Italian fontina
1/3 cup dry Marsala
lemon slices and parsley for garnish

Trim asparagus and place in covered dish. Microwave on high 1 minute. Set aside. Pound out the veal pieces. In large saute pan heat butter and oil on high. Combine flour, salt, and pepper on a plate and dredge each piece of veal in it and then place into the hot pan and cook quickly on both sides, about 1 minute total. Transfer them to a platter and continue to cook rest of meat, as needed. Preheat oven to 400 degrees. In a baking pan that will hold the slices in a single layer, place them, and then cut the asparagus diagonally to fit on top of each piece of meat. Cover with slices of fontina. Heat the saute pan with the drippings still in it, and add the marsala and cook on high, scraping up any browned bits. Reduce mixture to about 3 tablespoons. Spoon sauce over the meat pieces. Cover the pan, using a large piece of parchment paper if pan has no lid, and bake 10 minutes. Serve at once, garnished with lemon slices and snipped parsley.

Recipe created 1998-03-14.

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