Brad's veal scallopini w/ sausage & sun dried tomato pasta
Brad's veal scallopini w/ sausage & sun dried tomato pasta

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's veal scallopini w/ sausage & sun dried tomato pasta. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.

To get started with this particular recipe, we must first prepare a few components. You can cook brad's veal scallopini w/ sausage & sun dried tomato pasta using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
  1. Take For the veal
  2. Take 6 (4 oz) veal cutlets
  3. Get 1 1/2 cups flour
  4. Prepare 1 tbs ea; garlic powder, dry mustard, salt, white pepper, parsley
  5. Make ready 1/2 cup oil
  6. Prepare 1/2 stick butter
  7. Prepare 1 1/2 cups dry white wine
  8. Take 1 tsp minced garlic
  9. Take 3 lemons
  10. Make ready 1/2 bunch fresh Italian parsley
  11. Get 2 tbs capers, drained and rinsed
  12. Take For the pasta
  13. Get 1 lg onion, chopped
  14. Make ready 8 oz white mushrooms, sliced
  15. Prepare 1 1/2 lbs sweet Italian sausage
  16. Make ready Italian seasoning, sage, salt, and white pepper to taste
  17. Get 1 box tri color rotini, cooked al dente
  18. Prepare Fresh parsley
  19. Take Juice of half a lemon
  20. Get 1 small jar of sun dried tomato pesto
  21. Make ready Shredded parmesan cheese

Drain on paper towels; reserve drippings in skillet. Season some flour with salt, pepper, paprika, onion powder, and garlic powder. Lightly coat your veal in your flour mixture and set aside so your veal can absorb the mixture. Heat a pan on medium high heat then add some oil and butter.

Steps to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
  1. Add onions and mushrooms to a large Dutch oven with a little oil. Sauté until onions start to sweat.
  2. At the same time, pound out the veal cutlets so they are thin and tender. Season with a little salt and set aside.
  3. Add sausage to the onions. Cook until sausage is browned. Try to leave it in larger chunks.
  4. Meanwhile, mix the flour and seasonings for the veal in a large ziplock bag. In a large frying pan add the butter and oil. Heat the oil. When the butter is melted, pour half of the butter/ oil mixture to another large frying pan. This way all 6 cutlets can be working at the same time.
  5. Drain the sausage and add the al dente pasta, pasta seasoning, parsley and lemon juice. Turn heat to low and cook for a few minutes.
  6. When oil is heated at medium high heat, add cutlets to the bag of seasoned flour and shake to coat well. Lay carefully in pans and fry about 3-4 minutes per side. Until breading is just golden brown. Remove to a plate with paper towels to drain and place in a preheated oven to 170 degrees F.
  7. Add the pesto and desired amount of cheese to the pasta, cook until heated through.
  8. Drain oil from the pans. Add wine, garlic, and juice of 1 lemon to the pan. Cook over medium heat until mixture reduces by half. Slice the other 2 lemons. When sauce is reduced, add capers and fresh parsley. Toss well. Divide mixture between the 2 frying pans. Return the veal to the pans. Toss to coat the cutlets, layer lemon slices over the top. Cover and let cook for 2 minutes.
  9. When done, plate immediately and serve. Enjoy.

Cut the veal into serving pieces and pound until flat. Slice onions thin and chip garlic very fine. Home > Recipes > Meat Dishes > Veal Scallopini. Veal scallopini is a type of Italian dish that comes in many forms. It typically consists of thinly sliced veal that is dredged in wheat flour and sautéed in one of a variety of redux sauces.

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