Veal Scaloppine with Asparagus and Chanterelle Cream Sauce
- 24 young asparagus spears
- 2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls
- 1 teaspooon minced garlic
- 2 cups chanterelle mushrooms
- 1/4 cup white vermouth
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 6 (4-ounce) pieces veal scaloppine (recommended: Provimi veal)
- 2 tablespoons all-purpose flour
- 12 slices provolone
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Preheat the oven to 400 degrees F.
Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm.
Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds.
Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted.
Serve with the chanterelle sauce.
Recipe courtesy The Cookworks
Recipe courtesy of Robert Irvine