Veal Sentino

0022 Veal Sentino ( Veal with Asparagus & Cheese )

4servings

4 slices of Veal Scallopini ( scaloppine)

- about ¾ lb (300g) ⅛ inch (3.1275mm) thick

8 asparagus spears

salt and ground pepper to taste

¼ cup flour

7 tablespoons of butter

2 cups of sliced mushrooms about ¼ lb (100g)

4 slices Fortina or Swiss cheese ( we used Swiss )

juice of one lemon

Scrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.

Drop the spears into a skillet containing boiling water with salt to taste.

Cook 2-3 minutes until brown.

Do not overcook.

Drain.

Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.

Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.

Cook until golden brown, about 20-30 seconds a a side.

Heat 1 tablespoon of butter in a skillet and add mushrooms.

Sprinkle with salt and pepper and cook until wilted.

Continue cooking until golden brown, stirring as necessary.

Preheat the broiler.

Arrange the veal slices in one layer on a baking dish.

Sprinkle with mushrooms.

Arrange 2 apparatus spears on the top of each slice of veal.

Cover with the cheese slices ( we used Swiss Cheese cut to the size of the scallopini ).

Run under the broiler until the cheese melts.

Melt 4 tablespoons of butter and add the lemon juice.

Pour the sauce over the veal, asparagus and cheese.