Veal Scaloppine with Spring Pea Coulis and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic. Ingredients:
1 1/4 pounds slender asparagus spears, trimmed |
nonstick vegetable oil spray |
1/4 cup finely chopped shallots |
2 cups frozen petite peas (about 9 ounces), thawed |
3/4 cup canned low-salt chicken broth |
3 teaspoons minced fresh tarragon |
6 3-ounce boneless veal round cutlets, each cut into 3 pieces |
Directions:
1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
2. Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
3. Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
4. Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
5. Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
6. Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.
7. Per serving: calories, 210; total fat, 5 g; saturated fat, 1 g; cholesterol, 77 mg. Nutritional analysis provided by Bon Appétit
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