Veal Scaloppine with Asparagus and Chanterelle Cream Sauce

Name: Veal Scaloppine with Asparagus and Chanterelle Cream Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 24 young asparagus spears; 473 milliliters chanterelle mushrooms; 2 Tbsps all-purpose flour; 1 teaspooon minced garlic; 473 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 12 slices provolone; 1 Tbsp unsalted butter; 2 Tbsps unsalted butter, plus 1 tablespoon for sauteeing rolls; 680 grams veal scaloppine (recommended: Provimi veal); 59 milliliters white vermouth

Veal Scaloppine with Asparagus and Chanterelle Cream Sauce might be just the main course you are searching for. One portion of this dish contains roughly 40g of protein, 60g of fat, and a total of 742 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of young asparagus spears, veal scaloppine, teaspooon garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color.

Ingredients you will need

Asparagus

Water

Equipment you will use

Oven

Pot

Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown.

Ingredients you will need

Unsalted Butter

Garlic

Equipment you will use

Frying Pan

Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth.

Ingredients you will need

Mushrooms

Vermouth

Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm.

Ingredients you will need

Salt And Pepper

Chanterelle Mushrooms

Cream

Sauce

Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Veal

Lay a slice of provolone and 2 pieces of blanched asparagus on the veal.

Ingredients you will need

Asparagus

Provolone

Veal

Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil.

Ingredients you will need

Seasoned Flour

Asparagus

Olive Oil