- 2 pounds asparagus trimmed
- Olive oil
- 2 pounds thin veal cutlets
- Juice of 4 lemons
- 1 pound Mozzarella cheese sliced thin
- 1 cup Marsala cooking wine
- Salt and pepper
Coat asparagus with some olive oil, salt and pepper and place in a microwave safe baking dish.
Cook for 4 mins. Remove and stir asparagus, return to microwave for approx. 4 more minutes or until tender.
Season cutlets with salt and pepper and dredge in flour.
Put 2 tbls each of butter and oil (adjust quantity as needed) in a large skillet and cook for 2 to 3 mins on each side. Repeat process until all the cutlets are finished. Place the veal on a warm plate and set aside.
Add remaining butter to skillet, add the wine and lemon juice and slowly bring to a simmer. Cook until the alcohol in the wine has evaporated.
Place veal in a serving dish and top with the asparagus and cheese and place under the broiler until the cheese melts. Top with pan sauce and serve.
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