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Mains, Quick and Easy

Veal scallopini

Veal scallopini
Los Angeles Times

Dear SOS: I had a terrific veal special at Bella in Hollywood: a veal scallopini wrapped around asparagus and mozzarella, bathed in a sauce of mushrooms and wine. It was great! Might you publish the recipe? CALVIN NAITO Los Angeles ... Read more

Total time: About 20 minutes | Serves 4
  • 8 spears asparagus
  • 4 (2-ounce) slices veal loin, pounded to 1/8 -inch thickness
  • 1/2 cup flour
  • Salt
  • White pepper
  • 4 slices (1 ounce each) fresh mozzarella cheese
  • 3 tablespoons butter, divided
  • 5 large button mushrooms, sliced 1/8 -inch thick
  • 1/4 cup dry Marsala wine
  • 1/4 cup dry white wine
  • 1/2 cup veal demi-glace

Step 1Blanch the asparagus in boiling, salted water until just cooked (but still slightly crunchy), about 3 minutes for medium spears.

Step 2Salt the veal slices. Place the flour in a shallow dish; stir in 1 teaspoon salt and one-eighth teaspoon white pepper. Dredge the veal in the flour and shake off any extra flour.

Step 3Wrap each veal slice around 1 mozzarella slice and two asparagus spears.

Step 4Heat a large saute pan over medium heat. Add 2 tablespoons butter, and when melted add the rolled veal slices. Saute for 45 to 60 seconds until veal is cooked through, then remove from the pan and reserve in a warm place.

Step 5Place the remaining tablespoon of butter in the hot pan, and add the mushrooms. Cook over high heat until lightly browned, about 1 1/2 minutes, then deglaze the pan with the wines and bring to a boil.

Step 6Let the liquids reduce by half before adding the veal demi-glace. Reduce the sauce again by half. When finished, season with one-half teaspoon salt, or to taste. You will have about 1 cup sauce.

Step 7Serve each portion of veal scallopini with one-fourth cup sauce.

Note: From Bella executive chef David Moreno.

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