hCG Phase 3 - Veal Scaloppini with Mushrooms & Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3/4# veal top round slices pounded thin- rubbed with2 tsp fresh chopped rosemaryzest of one lemon1# asparagus trimmed, blanched and chilled2 Portabella roasted mushroom caps sliced1/4 cup beef stock reduction
Mushroom Prep:
Pre-heat oven: 400
Remove stem from mushroom and scrape out the gills from the underside of the mushroom with a small spoon, making sure not to dig into the flesh. Spray both sides with Pam olive oil, season with salt and pepper and roast in oven, bottom side up, at 400 for 10 minutes until juices pool up in the mushroom. Remove from oven, let cool, reserve juices and slice mushrooms returning them to the juices.
Asparagus Prep:
Trim woody excess from base of asparagus. If base is still woody after trimming, peel with potato peeler. Prepare an ice bath. Bring a pot of water to a boil, generously salt the water and add the asparagus. Turning the asparagus in the water until they turn bright green and a bit flexible, about 2-3 minutes. Remove immediately to the ice bath. Chill for 5 minutes and drain thoroughly in a sieve.
Veal Prep:
Pound the veal between two sheets of plastic wrap with the flat side of a meat mallet until ¼ inch thick. If you don’t have a tenderizing hammer, you can use the back of a small cast iron frying pan or just have your butcher do it for you.
Preheat the grill.
Spray asparagus with Pam olive oil and grill on high heat seasoning with kosher salt and cracked black pepper. About 4-5 minutes on one side, then flip for 4 more minutes to finish.
After the first flip of the asparagus, you can start with the veal. Spray veal with Pam olive oil and season with salt and pepper. Grill veal scaloppini 3 minutes on side cross mark for 2 more minutes then flip the scaloppini over for 3 more minutes until scaloppini is cooked to a medium temp. Remove from grill with asparagus.
In a hot sauté pan, spray with pam olive oil and add mushrooms and juices to heat them up deglaze with beef stock and bring to a boil, season with salt and pepper. Serve mushrooms and sauce over the scaloppini and asparagus.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user HELLOJODY.
Pre-heat oven: 400
Remove stem from mushroom and scrape out the gills from the underside of the mushroom with a small spoon, making sure not to dig into the flesh. Spray both sides with Pam olive oil, season with salt and pepper and roast in oven, bottom side up, at 400 for 10 minutes until juices pool up in the mushroom. Remove from oven, let cool, reserve juices and slice mushrooms returning them to the juices.
Asparagus Prep:
Trim woody excess from base of asparagus. If base is still woody after trimming, peel with potato peeler. Prepare an ice bath. Bring a pot of water to a boil, generously salt the water and add the asparagus. Turning the asparagus in the water until they turn bright green and a bit flexible, about 2-3 minutes. Remove immediately to the ice bath. Chill for 5 minutes and drain thoroughly in a sieve.
Veal Prep:
Pound the veal between two sheets of plastic wrap with the flat side of a meat mallet until ¼ inch thick. If you don’t have a tenderizing hammer, you can use the back of a small cast iron frying pan or just have your butcher do it for you.
Preheat the grill.
Spray asparagus with Pam olive oil and grill on high heat seasoning with kosher salt and cracked black pepper. About 4-5 minutes on one side, then flip for 4 more minutes to finish.
After the first flip of the asparagus, you can start with the veal. Spray veal with Pam olive oil and season with salt and pepper. Grill veal scaloppini 3 minutes on side cross mark for 2 more minutes then flip the scaloppini over for 3 more minutes until scaloppini is cooked to a medium temp. Remove from grill with asparagus.
In a hot sauté pan, spray with pam olive oil and add mushrooms and juices to heat them up deglaze with beef stock and bring to a boil, season with salt and pepper. Serve mushrooms and sauce over the scaloppini and asparagus.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user HELLOJODY.
Nutritional Info Amount Per Serving
- Calories: 263.6
- Total Fat: 5.1 g
- Cholesterol: 134.4 mg
- Sodium: 204.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 6.0 g
- Protein: 42.0 g
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