Veal Recipes

 Veal Scallopine with Asparagus

Veal Scallopine with Asparagus


  • 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


Step 1

Coat asparagus with some olive oil, salt and pepper and place in a microwave safe baking dish.

Step 2

Cook for 4 mins. Remove and stir asparagus, return to microwave for approx. 4 more minutes or until tender.

Step 3

Season cutlets with salt and pepper and dredge in flour.

Step 4

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.

Step 5

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.

Step 6

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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