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Framed Cooks

My life. One recipe at a time.

Veal Scallopine with Asparagus

Veal Scallopine with Asparagus

By Kate Morgan Jackson

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A quick and easy veal recipe featuring fresh asparagus and veal cutlets with an easy marsala wine sauce. Veal scalloping with asparagus is perfect for both dinner parties and weeknight suppers!

Veal Scallopine with Asparagus

There’s something about spring that just makes me think, asparagus, asparagus, asparagus.  I am drawn to asparagus like a moth to a flame, and while I am always perfectly happy to have it steamed with just a drizzle of olive oil and sea salt, if I can incorporate it into a full-on elegant dinner, so much the better!  That’s one of the things I love about this recipe.  The other is that it is one of those priceless recipes that you can pull out for a fancy dinner party…or make on a regular old Tuesday night.  That’s how quick and wonderful it is.  Because on some Tuesday nights, you need and deserve a dinner party dinner.  Right?  Right.

For the all-important asparagus, while the thicker ones will work just fine, I like the thinner stalks for this one.  There’s something so delicate and scrumptious about them, and this is the time of year when they start getting easier to find.  As for the veal, pound it thin if it’s not thin already.  You’re going to want to cook it fast so it stays tender, and the thinner it is the less time it will spend in your frying pan.  And last but not least…the mozzarella.  Go for the best mozzarella you can find.  Even my plain old neighborhood supermarket is now carrying the fresh mozzarella in water, and if you can get your hands on that version, it will make this dish sing.  Well, that and the asparagus.

Happy spring, everyone!

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Veal Scallopine with Asparagus


★★★★★ 5 from 1 reviews
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven and Stovetop
  • Cuisine: American
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Ingredients

  • 1 pound asparagus, trimmed
  • Olive oil
  • 1 pound thin veal cutlets
  • Salt and pepper
  • 1/4 cup flour
  • 3 tablespoons butter
  • 1/2 pound fresh mozzarella, sliced thinly
  • 1/2 cup Marsala wine
  • 2 lemons, juiced

Instructions

  1. Preheat oven to 425. Place asparagus on baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 12 minutes.
  2. Season veal with salt and pepper and dredge in flour. Heat 1 tablespoon each of butter and olive oil in large skillet over medium high heat and cook veal for two minutes on each side. Remove veal from pan and set aside.
  3. Add remaining butter to pan along with wine and lemon juice and bring to simmer.
  4. Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.
4343.3 g456.7 mg23.9 g13.8 g0.1 g11 g2.6 g40.7 g131.2 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!as seen in logos

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Published on May 6, 2012

Meals: dinner, entertainingIngredients: asparagus, vealGood for: Dinner Party

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Comments

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  1. Helena says

    May 6, 2012 at 5:27 pm

    I recently discovered your blog and i have to say i already adore it and can’t wait to try some of the recipes! I’m not the biggest fan of veal but looking at the ingredients i think maybe chicken would work instead? Do you think that would work? (might even throw a sneaky bit of crispy bacon in there too :) )

    Reply
    • Kate says

      May 6, 2012 at 6:23 pm

      Helena, thank you! And yes, I think chicken would work perfectly fine in this one. Put a boneless chicken breast between two pieces of plastic wrap and pound it with mallet until it is nice and thin- about 1/4 inch or so – and it should be scrumptious. And of course, bacon makes EVERYTHING better. :)

      Reply
  2. ruthie says

    May 6, 2012 at 7:08 pm

    This looks so, so gorgeous. I, too, am not a fan of veal, but chicken breasts seem to be the standard sub. Think of Marsala and Piccata (how do you spell that?), you often see chicken subbed for veal in those. The asparagus is perfect with this, isn’t it.

    You know, you make everything look so simple! No chef intimidation here. ;)

    Reply
    • Kate says

      May 7, 2012 at 8:59 pm

      Thanks Ruthie! And yes, this is definitely a versatile one…bring on the chicken!

      Reply
  3. Joanne says

    May 6, 2012 at 9:13 pm

    I’ve been eating asparagus all day every day for the past few weeks and LOVING it! I’m going to turn into one…I’m convinced. Now I feel kind of compelled to smother it in mozzarella…love.

    Reply
    • Kate says

      May 7, 2012 at 9:00 pm

      Smothering ANYTHING in mozzarella is a good plan. Especially asparagus. :)

      Reply
  4. Lorenzo Hoppel says

    May 8, 2012 at 11:53 am

    Hi Kate – This dish is on tap for the weekend ! Our Farmer’s Market opens Sat and asparagus will be there front and center I’m sure. Thanks for recipe, but in step 4 shouldn’t the main ingredients be switched ? !
    Thanks for the website – I go there a lot.

    Reply
    • Kate says

      May 10, 2012 at 7:44 pm

      You are SO right! I don’t know where I would be without my faithful readers! All fixed and thank you. :)

      Reply
  5. Ron says

    July 6, 2017 at 9:46 pm

    What do you mean by preheat the oven to 42?
    What temperature is this?
    Thanks

    Reply
    • Kate says

      July 7, 2017 at 5:48 am

      Oh gosh – thanks for catching that! It was supposed to be 425. Happy cooking! :)

      Reply
  6. Sharon says

    March 24, 2018 at 7:40 pm

    Excellent recipe!! I served it with garlic mashed potatoes, garlic bread and sliced avocadoes. It was a hit! Simple yet elegant! We loved it! Thank you so much for sharing!! I will definitely make it again!

    ★★★★★

    Reply
    • Kate says

      March 25, 2018 at 8:42 pm

      Hi Sharon! Thanks for letting me know – we love this one too! I’m thinking of making it for Easter. :)

      Reply
  7. Melanie says

    April 10, 2018 at 6:11 pm

    Is there anything that could be used as a substitute for the Marsala wine, cannot find it in the store near me and want to try this with the veal I have in the fridge!!

    Reply
    • Kate says

      April 10, 2018 at 7:28 pm

      Hey Melanie! Do you have sherry? That would work just as well. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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