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Veal Scallops With Asparagus Recipe
|Asparagus spears/24 thin||12 Large|
|Veal scallops||12 (3 By 5 Inches)|
|Flour||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Fontina cheese slices||12 (Thin)|
Serving size: Complete recipe
Calories 5022 Calories from Fat 2834
% Daily Value*
Total Fat 319 g490.5%
Saturated Fat 142.9 g714.7%
Trans Fat 0 g
Cholesterol 1800.1 mg
Sodium 4615.9 mg192.3%
Total Carbohydrates 62 g20.8%
Dietary Fiber 2.8 g11.4%
Sugars 9.7 g
Protein 443 g886.9%
Vitamin A 106.5% Vitamin C 7.8%
Calcium 194.6% Iron 35.1%
*Based on a 2000 Calorie diet
Refresh in cold water.
If using large spears, cut in half lengthwise.
Pound veal scallops as thin as possible between sheets of wax paper.
Season with salt and pepper.
Pat with flour, shaking off excess.
Brown over high heat in hot butter and oil for 1 minute on each side.
Transfer veal to a large shallow baking pan that can accommodate it in a single layer.
Pour out fat from fry pan, add wine, stock, and any juices that have dripped into baking pan, and reduce to half.
Top each slice of veal with asparagus, dividing it evenly, and 1 slice of cheese.
Spoon a little sauce over each scallop.
Seal baking pan with foil, making sure it is airtight.
Bake in upper part of 425° F preheated oven for 10 minutes.