Veal Scaloppine
Tender veal scaloppine with Marsala wine sauce, asparagus bouquet, and roasted potatoes
Tender veal scaloppine with Marsala wine sauce, asparagus bouquet, and roasted potatoes
Lightly flour the veal cutlet, shaking off excess. Sauté in olive oil with a touch of butter until golden on both sides. Season with sea salt and black pepper.
Deglaze the pan with Marsala wine, add the veal demi-glace, and simmer to reduce into a silky sauce.
Blanch and peel the asparagus, wrap into a bouquet with a blanched leek leaf.
Arrange the roasted potatoes and asparagus bouquet on a warm plate. Top with the veal scaloppine and drizzle with the Marsala sauce.
Calories: ~460 kcal | Protein: ~32g | Fat: ~24g | Carbs: ~22g | Fiber: ~3g | Sodium: ~480mg
Terredora di Paolo Greco di Tufo 2021 — Aromas of white peach, pear, and almond blossom, with vibrant acidity that pairs perfectly with the delicate flavors of the veal and Marsala sauce.
