Ingredients

Veal Scaloppine with Asparagus and Chanterelle Cream Sauce

• 24 young asparagus spears
• 2 tablespoons unsalted butter (30 mL)
• 1 teaspoon minced garlic (5 mL)
• 2 cups chanterelle mushrooms (500 mL)
• 1/4 cup white vermouth (60 mL)
• 2 cups heavy cream (500 mL)
• Kosher salt and freshly ground black pepper
• 2 tablespoons flour (30 mL)
• 6x4 ounce pieces veal scaloppine (recommended: Provimi veal)
• 12 slices provolone cheese
• 1 tablespoon unsalted butter (15 mL)
• 1 tablespoon olive oil (15 mL)

Description

Veal Scaloppine With Asparagus And Chanterelle Cream Sauce - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs And Food Netw

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