Veal Scallopini with Spring Pea Coulis & Asparagus 

Scallopini (definition)

Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic.

Serves 6

Per serving: calories, 210; total fat, 5 g; saturated fat, 1 g; cholesterol, 77 mg.

Ingredients

1¼ pounds slender asparagus spears, trimmed

Non-stick vegetable oil spray
¼ cup finely chopped shallots 60ml
2 cups frozen petite peas (about 9 ounces), thawed 500ml
¾ cup canned low-salt chicken broth 180ml
3 teaspoons minced fresh tarragon 15ml

6 3-ounce boneless veal round cutlets, each cut into 3 pieces 85g

Directions

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.

Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.

Spray medium non-stick skillet with non-stick spray.

Heat skillet over medium heat.

Add shallots and sauté 1 minute.

Add peas and sauté 2 minutes.

Add broth. Bring to simmer.

Transfer mixture to blender. Add 1 teaspoon (5ml) tarragon.

Purée until smooth, about 3 minutes.

Season pea coulis with salt and pepper.

Pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness.

(Can be prepared 1 day ahead)

Wrap asparagus in paper towels.

Cover asparagus, pea coulis and veal separately and refrigerate.)

Spray 2 large non-stick skillets with non-stick spray.

Heat over medium-high heat.

Sprinkle veal with salt and pepper.

Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side.

Transfer veal to platter. Tent with foil.

Divide asparagus and remaining 2 teaspoons (10ml) tarragon between same 2 skillets.

Sauté over medium-high heat until asparagus is heated through, about 2 minutes.

Re-warm coulis in heavy small saucepan over medium-low heat.

Spoon 3 tablespoons pea coulis onto each of 6 plates.

Place veal atop coulis.

Arrange asparagus alongside veal.

Recipe source   Bon Appétit April 1999