This recipe is taken from the 2008 Milk Calendar. Tender strips of veal with the classic flavours of lemon and sage turn simple pasta into something special.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 1 lb (450 g) veal cutlets or scaloppine cut into thin strips
- Salt and pepper to taste
- 2 tbsp (30 mL) butter
- 2 oz (60 g) sliced prosciutto cut into thin strips
- 3 garlic cloves minced
- 1/3 cup (80 mL) dry white wine
- 1 1/2 cups (375 mL) 35 % cream
- 12 oz (375 g) linguine or fettucine
- 2 cups (500 mL) chopped asparagus
- Grated zest of 2 lemons
- 2 tbsp (30 mL) chopped fresh sage
Sprinkle veal with 1/4 tsp (1 mL) each salt and pepper. In a large skillet, melt half of the butter over medium-high heat; brown veal strips, in 3 batches; transfer to a bowl.
Add remaining butter to skillet. Add prosciutto and garlic; sauté for about 1 min. Deglaze with wine; scraping up any bits stuck to pan. Stir in cream; bring to boil. Bring to a boil, reduce heat and boil gently, stirring often, for about 3 min or until slightly thickened.
Meanwhile, in a large pot, cook pasta according to directions on package. Stir in asparagus and cook for 2 min before the end of cooking or until pasta is al dente but firm and asparagus is tender-crisp. Drain and return to pot.
Return veal to skillet with any accumulated juices; add lemon zest and sage. Cook, stirring, just until heated through. Season with salt and pepper to taste. Pour over cooked pasta; toss to coat.
Cooking Tip: Heat the pan well before adding butter and cook the veal in small batches to keep it moist and tender. If fresh sage isn't available, use 1 tsp (5 mL) dried sage and add with prosciutto.
A crisp green salad and crusty bread complete the meal.
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|Calcium:||7 % / 76 mg|