Chef Martino

Season 2008 Episode 03.05.08

Veal Sentino - Scallopini with Asparagus & Cheese

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4servingsIngredients4 slices of Veal Scallopini ( scaloppine) - about ¾ lb (300g) ? inch (3.1275mm) thick 8 asparagus spearssalt and ground pepper to taste¼ cup flour7 tablespoons of butter2 cups of sliced mushrooms about ¼ lb (100g)4 slices Fortina or Swiss cheese ( we used Swiss )juice of one lemonDirectionsScrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.Drop the spears into a skillet containing boiling water with salt to taste.Cook 2-3 minutes until brown.Do not overcook. Drain.Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.Cook until golden brown, about 20-30 seconds a a side.Heat 1 tablespoon of butter in a skillet and add mushrooms.Sprinkle with salt and pepper and cook until wilted.Continue cooking until golden brown, stirring as necessary.Preheat the broiler.Arrange the veal slices in one layer on a baking dish.Sprinkle with mushrooms.Arrange 2 apparatus spears on the top of each slice of veal.Cover with the cheese slices ( we used Swiss Cheese cut to the size of the scallopini ).Run under the broiler until the cheese melts.Melt 4 tablespoons of butter and add the lemon juice. Pour the sauce over the veal, asparagus and cheese.Serve with Buttered Fine Noodlesmoreless

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