Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 tablespoon | Butter |
| 1 cup | All-purpose flour |
| \N \N | Salt and pepper |
| 8 slices | Veal - pounded |
| ½ cup | Cream sherry |
| \N \N | One lemon; juice of |
| ¼ cup | Capers |
| 2 tablespoons | Parsley |
| \N \N | Lemon wedges for garnish |
| ½ cup | Olive oil |
| 3 \N | Garlic cloves - smashed |
| ¼ tablespoon | Red pepper flakes |
| 1 pounds | Fusilli pasta - cooked |
| \N \N | One lemon; juice of |
| 1 tablespoon | Chopped chives |
| 1 bunch | Broccoli - blanched |
VEAL SCALLOPINI
FUSILLI AND BROCCOLI
Directions: Veal Scallopini: In a large saute pan, heat the olive oil and butter until hot. Season the flour with salt and pepper. Dredge the veal in the flour, shaking off excess. Add the veal to the saute pan and brown slightly on both sides. Add the cream sherry and lemon, cooking for about one minute to reduce slightly. Add the capers and parsley, toss well to combine and serve with lemon wedges. Fusilli and Broccoli: In a saut‚ pan, heat the olive oil and garlic. Add the red pepper flakes and saut‚ for two minutes to blend flavors. In a large bowl, place the pasta, broccoli, chives and lemon juice. Add 2 tablespoons of the cooked oil mixture to the pasta and toss to combine. Use the remaining oil for bread dipping.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.