Veal Scaloppine With Asparagus And Sweet Peas

Veal Scaloppine With Asparagus And Sweet Peas
4 from 1 ratings
I decided to create this dish because the veal looked really good, the asparagus were just perfect and I love peas.. This veal scaloppine with asparagus and sweet peas took some time and I had to stay at the stove but my husband and our company told me this was better than any restaurant meal. I will take that as a huge compliment! This recipe is perfect if you are following the paleo diet but because I am Italian and was serving other Italian’s I made a batch of polenta. You can certainly make a cauliflower mash and it would be just amazing! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
  • 6 (3 oz) veal cutlets, pounded thin and patted dry
  • 1 or more teaspoon sea salt
  • 1/2 or more teaspoon freshly ground pepper
  • flour (tapioca, or flour of your choice)
  • 2-3 tablespoon olive oil
  • 3 tablespoon unsalted butter
  • 3 scallions, cut into thirds
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 10 thin green asparagus, tough ends cut away, stalks cut into thirds
  • 1/2 cup frozen sweet petite peas
  • 1 lemon juiced
  • 1 tablespoon flat leaf parsley, chopped
  • 1 head of cauliflower, cleaned and cut into florets
  • fresh chives for garnish
  • 1/3 cup nonfat buttermilk (see tip) or heavy cream
  • 1/2 teaspoon freshly ground pepper
  • 4 teaspoon extra-virgin olive oil, divided
  • 2 teaspoon butter
  • 1 teaspoon sea salt
  • 1/2 teaspoon salt
  • 4 cloves garlic, chopped and peeled
  1. Directions
  2. Season both sides of the veal with salt and pepper. Lightly dredge in the flour and give a little shake. Have a warm plate handy (I like to warm the oven to 150 degrees) with foil to tent the cooked veal. Heat a large sauté pan over meidum-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Let butter melt and start to foam but do not let it brown. Add veal (do not over crowd) and let each side brown (about 1 minute 30 seconds). Remove veal and place on warm plate and tent with foil. Add more oil and butter as you sauté each batch. In another sauté pan fill 1/3 of water and bring to a boil. Add in asparagus (cut into thirds) and cook for only 2 minutes. Remove immediately and put into a bowl of ice cold water. Wipe you large sauté pan and add 1 tablespoon of butter over medium heat. Sauté onions for 2 minutes then add in white wine and chicken broth. Let reduce by 1/4 then add in asparagus and peas. Let simmer together for about 2 minutes. Squeeze lemon juice over vegetables. To serve plate veal then top with vegetables and drizzle gravy! Garnish with fresh parsley
  3. Directions
  4. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
  5. TIP: I don’t use buttermilk often. You can purchase dried buttermilk in your baking isle at the grocery store. Follow directions and it last longer in your pantry.