Veal, asparagus, and Fontina cheese are sealed in parchment paper and baked. Opening the packet at the table releases a cloud of delicious aroma.
Veal Scaloppine in Parchment with Asparagus
Veal, asparagus, and Fontina cheese are sealed in parchment paper and baked. Opening the packet at the table releases a cloud of delicious aroma.
Ingredients
Method
Instructions
- Blanch asparagus until firm-tender. Cut to size.
- Brown dredged veal briefly. Place on parchment in baking dish.
- Layer asparagus and fontina cheese on veal.
- Deglaze pan with Marsala. Spoon juices over cheese. Dot with butter.
- Seal parchment. Bake at 400°F for 15 mins.
- Open packet and serve.