Veal Scaloppine with Asparagus and Chanterelle Cream Sauce Recipe

Name: Veal Scaloppine with Asparagus and Chanterelle Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 young asparagus spears; 2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls; 1 teaspooon minced garlic; 2 cups chanterelle mushrooms; 1/4 cup white vermouth; 2 cups heavy cream; Kosher salt and freshly ground black pepper; 6 (4-ounce) pieces veal scaloppine (recommended: Provimi veal); 2 tablespoons all-purpose flour; 12 slices provolone; 1 tablespoon unsalted butter; 1 tablespoon olive oil

Servings: persons

24 young asparagus spears
2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls
1 teaspooon minced garlic
2 cups chanterelle mushrooms
1/4 cup white vermouth
2 cups heavy cream
Kosher salt and freshly ground black pepper
6 (4-ounce) pieces veal scaloppine (recommended: Provimi veal)
2 tablespoons all-purpose flour
12 slices provolone
1 tablespoon unsalted butter
1 tablespoon olive oil

1
Preheat the oven to 400 degrees F.
2
In a medium pot of boiling salted water blanch the asparagus for 1 minute.
3
Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color.
4
Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown.
5
Add the mushrooms and saute until golden brown.
6
Turn the heat to high and add the vermouth.
7
Add the cream and cook until reduced by 1/2, about 5 minutes.
8
Season with salt and pepper.
9
Keep chanterelle sauce warm.
10
Cut the veal scaloppine in 1/2 and season generously with salt and pepper.
11
Season the flour with salt and pepper.
12
Lay a slice of provolone and 2 pieces of blanched asparagus on the veal.
13
Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour.
14
In an large skillet over medium high heat, melt the butter and olive oil.
15
Place 3 rolls in the skillet, seam side down, and cook for 30 seconds.
16
Turn the rolls over and sear the other side for 30 seconds.
17
Transfer to a baking sheet and continue searing the rest of the rolls.
18
Bake for about 10 minutes until the cheese is melted.
19
Serve with the chanterelle sauce.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 young asparagus spears, 2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls, 1 teaspooon minced garlic, 2 cups chanterelle mushrooms, and more.

Yes, Veal Scaloppine with Asparagus and Chanterelle Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine with Asparagus and Chanterelle Cream Sauce

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