Veal In Champagne With Pesto Couscous And Quick Asparagus

Ingredients


1/2 teaspoon seasoned salt
2 tablespoons flour
large zip-top bag
4 veal cutlets (about 1 lb)
2 tablespoons butter, divided
2 cups pre-sliced mushrooms (rinsed)
3 fresh garlic cloves
1/2 teaspoon Maggi liquid seasoning
1/2 cup champagne
3/4 cup half-and-half

1 1/4 cups water
2 tablespoons basil pesto
1 cup couscous
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

1 pound fresh asparagus spears (rinsed)
1 tablespoon water
1 tablespoon butter
1/2 teaspoon seasoned salt

Description

Veal In Champagne With Pesto Couscous And Quick Asparagus

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