| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil
- 4 pieces thinly sliced veal scaloppini
- 1 cup flour
- 1/4 cup sherry wine
- Freshly ground black pepper
- 1 tablespoon butter
- 4 to 5 asparagus spears, cut into 1/4-inch pieces
- Salt
- 1 ball mozzarella, sliced
- 1/4 to 1/2 cup chicken stock
- Sun dried tomatoes, as many as you like
Instructions
- Heat some oil in a pan until hot. Dredge veal in the flour until it is well coated. Add the veal to the hot oil and pan fry until golden brown on both sides (veal will cook very quickly).
- Drain off the excess oil from the pan and add the sherry wine, pepper, and butter. Sprinkle the asparagus over the veal. Season with salt. Cut 3 large pieces of mozzarella in half and place on top of veal and asparagus. Add a little chicken stock and sun-dried tomatoes and cook until the sauce reduces and becomes thick. Serve when cheese is completely melted. Add more stock if necessary.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 330 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 75 mg |
| Sodium | 414 mg |
Reviews
I am a rank amateur when it comes to cooking, but this was so quick and easy to make and it was delicious. The only things I did different were that I used alot more asparagus (cut into 1″ pieces), I used shredded mozzarella instead of sliced, and I covered it for about 5 minutes. Even my picky husband (who hates everything) loved it.
=)
Excellent and easy stove top meal. I added artichoke hearts to the mix and enjoyed it over penne pasta with fresh grated parmesan.
It did’nt work for me.