The Recipes

Veal Scallopini

Starting a new job, I've been pretty wiped by the time I make it home.  Thank goodness for these super-thin and quick-cooking veal scollops.  Plus, little will get me as excited as fresh produce in season; ramps in the Spring, and tonight, fresh peas!

Veal Scallopini with Fresh Peas


- 2 veal scollops (approximately 1/4 lb.)
- 1/2 c. fresh, shelled peas
- 4 button or baby bella mushrooms, sliced
- 1/4 yellow onion, diced
- Pinch saffron
- Splash white wine
- 1/4 c. chicken stock
- Splash heavy cream
- 1/4 c. butter noodles, cooked per package instructions
- salt
- pepper
- olive oil
- 1/4 lemon for garnish

In a medium skillet or small saucepan, heat 1 T. of olive oil.  Add the onion and allow it to soften for about 7 minutes.  Add the mushrooms and season with salt and pepper.  Bring a pot of water to a boil while the mushrooms cook, and season the veal with salt and pepper.

When the water is boiling, add the noodles and cook.  To the mushrooms and onions, add the wine, broth and saffron.  Allow it to reduce for about 5 minutes.  Meanwhile, heat 1 T. of olive oil in another skillet.

Add the cream to the sauce, stirring for 1-2 minutes.  Add the peas and continue to simmer while you cook the veal.

In the second skillet, cook the veal for about 1 minute per side.  Drain the noodles, and plate the veal on top of them.  Pour the sauce over both and enjoy.