Veal Scallopine with Asparagus
- 1 pound asparagus, trimmed
- Olive oil
- 1 pound thin veal cutlets
- Salt and pepper
- 1/4 cup flour
- 3 tablespoons butter
- 1/2 pound fresh mozzarella, sliced thinly
- 1/2 cup Marsala wine
- 2 lemons, juiced
- Produce
- Asparagus (1 pound)
- Lemons (2)
- Meat
- Veal cutlets, thin (1 pound)
- Cooking & Baking
- Flour (1/4 cup)
- Olive oil (1)
- Salt and pepper (1)
- Dairy
- Butter (3 tablespoons)
- Mozzarella, fresh (1/2 pound)
- Beer, Wine & Liquor
- Marsala wine (1/2 cup)
Preparation
Read recipe preparation on framedcooks.com
Social Stats
46.7Rating
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Recipe Stats
Published May 6, 2012 (9 months ago).
36 people saved this recipe.
