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!
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!
PrintVeal Scallopine with Asparagus
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven and Stovetop
- Cuisine: American
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
- 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.
- 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.
- Add remaining butter to pan along with wine and lemon juice and bring to simmer.
- Place veal in baking dish, top with asparagus and sliced mozzarella and run under broiler until cheese melts. Top with pan sauce.
Still Hungry?
Naked Ravioli, from Framed Cooks
Veal Artichoke Ragout, from Framed Cooks
Fettuccine with A Savory Veal Sauce, from Leite’s Culinaria
Melanie says
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!!
Hey Melanie! Do you have sherry? That would work just as well. :)
Sharon says
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!
Hi Sharon! Thanks for letting me know – we love this one too! I’m thinking of making it for Easter. :)
Ron says
What do you mean by preheat the oven to 42?
What temperature is this?
Thanks
Oh gosh – thanks for catching that! It was supposed to be 425. Happy cooking! :)
Lorenzo Hoppel says
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.
Kate says
You are SO right! I don’t know where I would be without my faithful readers! All fixed and thank you. :)
Joanne says
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.
Kate says
Smothering ANYTHING in mozzarella is a good plan. Especially asparagus. :)
ruthie says
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. ;)
Kate says
Thanks Ruthie! And yes, this is definitely a versatile one…bring on the chicken!
Helena says
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 :) )
Kate says
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. :)