Veal Scaloppine with Spring Pea Coulis and Asparagus

Name: Veal Scaloppine with Spring Pea Coulis and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 567 grams slender asparagus spears, trimmed; 3 teaspoons minced fresh tarragon; 177 milliliters canned low-salt chicken broth; 255 grams cups frozen petite peas (about , thawed; 59 milliliters finely chopped shallots; 510 grams boneless veal round cutlets, each cut into 3 pieces

Veal Scaloppine with Spring Pe It can be enjoyed any time, but it is especially good for Spring. Head to the store and pick up slender asparagus spears, veal round cutlets, low-salt chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Asparagus

Water

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Pot

Drain.

Place asparagus in large bowl of ice water to cool.

Ingredients you will need

Asparagus

Water

Equipment you will use

Bowl

Drain; pat dry.

Spray medium nonstick skillet with nonstick spray.

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Frying Pan

Heat skillet over medium heat.

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Frying Pan

Add shallots and sauté 1 minute.

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Shallot

Add peas and sauté 2 minutes.

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Peas

Add broth. Bring to simmer.

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Broth

Transfer mixture to blender.

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Blender

Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.

Ingredients you will need

Salt And Pepper

Tarragon

Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)

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Asparagus

Veal

Wrap

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Paper Towels

Plastic Wrap

Spray 2 large nonstick skillets with nonstick 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.

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Salt And Pepper

Veal

Transfer veal to platter. Tent with foil.

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Veal

Equipment you will use

Aluminum Foil

Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.

Ingredients you will need

Asparagus

Tarragon

Equipment you will use

Sauce Pan