Vastewine Recipe

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Veal Scallopine with Asparagus


  • 2 lbs asparagus trimmed
  • Olive oil
  • 2 lbs thin veal cutlets
  • 1/2 cup unbleached flour
  • 6 tbls salted butter
  • Juice of 4 lemons
  • 1 lb Mozzarella cheese sliced thin
  • 1 cup Marsala cooking wine
  • Salt and pepper
Step 1. Coat asparagus with some olive oil, salt and pepper and place in a microwave safe baking dish.
Step 2. Cook for 4 mins. Remove and stir asparagus, return to microwave for approx. 4 more minutes or until tender.
Step 3. Season cutlets with salt and pepper and dredge in flour.
Step 4. Put 2 tbls each of butter and oil (adjust quantity as needed) in a large skillet and cook for 2 to 3 mins on each side. Repeat process until all the cutlets are finished. Place the veal on a warm plate and set aside.
Step 5. Add remaining butter to skillet, add the wine and lemon juice and slowly bring to a simmer. Cook until the alcohol in the wine has evaporated.
Step 6. Place veal in a serving dish and top with the asparagus and cheese and place under the broiler until the cheese melts. Top with pan sauce and serve.
Serves 8

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