Video 012 Veal Sentino ( Veal with Asparagus & Cheese )
 
4servings
 Ingredients
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
Directions
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.
Serve with
Buttered Fine Noodles
|
