Veal Scaloppine with Spring Pea Coulis and Asparagus

Veal Scaloppine with Spring Pea Coulis and Asparagus

Veal Scaloppine with Spring Pea Coulis and Asparagus

By Epicurious
Serves 6

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Details
  • Servings:   6
  • Calories:   180
  • Protein:   22g
  •  
  • Fiber:   5g
  • Sugar:   5g
  • Carb Total:   7g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   10g
  •  
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Comments
Ingredients
  • 1 1/4 pounds slender asparagus spears, trimmed
  • Nonstick vegetable oil spray
  • 1/4 cup finely chopped shallots
  • 2 cups frozen petite peas (about 9 ounces), thawed
  • 3/4 cup canned low-salt chicken broth
  • 3 teaspoons minced fresh tarragon
  • 6 3-ounce boneless veal round cutlets, each cut into 3 pieces
Instructions

Veal Scaloppine with Spring Pea Coulis and Asparagus serves 6 original recipe by Epicurious.

View original preparation instructions

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