April 8th, 2012
Recipe by Donna Dooher
Food Styling by Claire Stubbs
Preheat oven to 400°F.
Heat a large saute pan over medium-high heat. Add 1 tablespoon butter and the garlic, and cook until fragrant but not brown. Add mushrooms and saute for a few minutes until soft and golden. You may need to cook mushrooms in batches if your pan is small.
Turn heat to high and deglaze pan with vermouth. Add chicken stock and cream, and reduce by half. Set aside and keep warm.
Season veal scaloppini with salt and pepper.
Lay a slice of provolone on veal and top with two pieces of asparagus. Roll up scaloppini, enclosing filling and dredge in seasoned flour.
Melt remaining butter and olive oil together in saute pan. Sear scaloppini seam-side down, cooking for 30 seconds. (Do not overcrowd your pan.) Turn scaloppini over and sear other side for 30 seconds. Repeat process until all are seared.
Transfer scaloppini onto a sheet pan and cook in oven for 10 minutes or until cheese has melted.
Arrange on a platter and top with mushroom sauce.
Per 2 scaloppini: 619 calories, 36 g fat, 57 g protein, 13 g carbohydrates, 2 g fibre. Excellent source of vitamins A and C, folate and calcium.