Veal Scaloppine with Asparagus and Sweet Peas

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Veal Scaloppine with Asparagus and Sweet Peas

I decided to create this dish because the veal looked really good, the asparagus were just perfect and I love peas.. This veal scaloppine with asparagus and sweet peas took some time and I had to stay at the stove but my husband and our company told me this was better than any restaurant meal. I will take that as a huge compliment!

This recipe is perfect if you are following the paleo diet but because I am Italian and was serving other Italian’s I made a batch of polenta. You can certainly make a cauliflower mash and it would be just amazing!.



  • 6 (3 oz) veal cutlets, pounded thin and patted dry
  • 1 or more teaspoon sea salt
  • 1/2 or more freshly ground pepper
  • Flour (tapioca, or flour of your choice)
  • 2-3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 scallions, cut into thirds
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 10 thin green asparagus, tough ends cut away, stalks cut into thirds
  • 1/2 cup of frozen sweet petite peas
  • 1 lemon juiced
  • 1 tablespoons flat leaf parsley, chopped
  • -------------------------------------------------
  • Creamy Mashed Cauliflower
  • 1 head of cauliflower, cleaned and cut into florets
  • 4 cloves Garlic, crushed and peeled
  • 1/3 cup nonfat buttermilk (see Tip) or heavy cream
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground pepper
  • Fresh chives for garnish


    1. Season both sides of the veal with salt and pepper. Lightly dredge in the flour and give a little shake.
    2. Have a warm plate handy (I like to warm the oven to 150 degrees) with foil to tent the cooked veal
    3. Heat a large sauté pan over meidum-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Let butter melt and start to foam but do not let it brown. Add veal (do not over crowd) and let each side brown (about 1 minute 30 seconds). Remove veal and place on warm plate and tent with foil. Add more oil and butter as you sauté each batch.
    4. In another sauté pan fill 1/3 of water and bring to a boil. Add in asparagus (cut into thirds) and cook for only 2 minutes. Remove immediately and put into a bowl of ice cold water.
    5. Wipe you large sauté pan and add 1 tablespoon of butter over medium heat. Sauté onions for 2 minutes then add in white wine and chicken broth. Let reduce by 1/4 then add in asparagus and peas. Let simmer together for about 2 minutes. Squeeze lemon juice over vegetables.
    6. To serve plate veal then top with vegetables and drizzle gravy!
    7. Garnish with fresh parsley
  1. Creamy Mashed Cauliflower

    1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
    2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl.
    3. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
    4. TIP: I don’t use buttermilk often. You can purchase dried buttermilk in your baking isle at the grocery store. Follow directions and it last longer in your pantry.

    NOTE: You can add extra flavor to your mashed cauliflower, nutmeg, cloves and cayenne pepper are great choices.

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