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–+ servings

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.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • 1/2 pound fresh asparagus
  • 2 tablespoons butter plus extra for dotting
  • 1 1/2 tablespoons vegetable oil
  • 1 pound veal scaloppine, flattened
  • Flour
  • 6 ounces fontina cheese, sliced thin
  • 1/3 cup dry Marsala wine
  • Parchment paper or foil

Method
 

Instructions
  1. Blanch asparagus until firm-tender. Cut to size.
  2. Brown dredged veal briefly. Place on parchment in baking dish.
  3. Layer asparagus and fontina cheese on veal.
  4. Deglaze pan with Marsala. Spoon juices over cheese. Dot with butter.
  5. Seal parchment. Bake at 400°F for 15 mins.
  6. Open packet and serve.

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