Veal Scaloppine with Asparagus and Chanterelle Cream Sauce
Recipe courtesy The Cookworks
Show: Cookworks
Episode: Tuscan Feast - Benvenuto Familia
Rate This RecipeRead users' reviews (2)
- Recipe categories: Meat, Veal, Dairy, Cheese, Provolone, Vegetables, Mushroom, Asparagus,
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- ratings & reviews(2)
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Total Reviews: 2
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By meeshelles
on December 23, 2010
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DE-FREAKING-LICIOUS. Is that a word? No. But it should be. I made this for dinner tonight and my husband (who hates asparagus, all mushrooms, and has never had veal absolutely loved it. He is the most particular person when it comes to food, so his loving it is not necessarily a sign that it is good, but our BOTH loving it sure must be, because we come from two completely different food worlds.
I modified the recipe while cooking, adding salt and pepper to the sauce and a little fresh lemon juice before serving to prevent curdling and improve the texture (it was very runny. Overall, this is one of my favorite recipes, it is the first time I have used Chaneterelles, and I can't wait to experiment with this recipe using different meats and vegetable fillings SOON. I also used 2 slices of provolone per roll, but they sort of melted everywhere. Hope someone will give this one a try. It's very rich (perfect after a workout and pairs wonderfully with sauteed baby spinach and risotto.
By bsharona_2537418
Pearland, TX
on August 16, 2005
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The chanterelle sauce was wonderful. However, the veal and cheese did not work together. Cook the rolls slightly longer then recommended and try a more subtle cheese.