You won’t believe how quick, simple and delicious this recipe is. Veal is one of the most tender, flavorful and versatile meats you can get. It’s very popular in Italian cuisine and is used in dishes like Veal Parmesan, Veal Saltimbocca or the classic Osso Bucco. Although veal is a good source of protein it is also high in cholesterol so remember the old adage, ‘Everything in Moderation’.
4 x veal scallops (6-7 oz each)
1 Japanese eggplant – medium dice
1 zucchini – medium dice
1 yellow squash – medium dice
1/2 red pepper – medium dice
6 asparagus spears – 1/4″ slice
1 large garlic clove – minced
1/4 cup fresh tomatoes – diced
1 tbsp fresh oregano – chopped
2 tbsp olive oil
Begin by preheating a large saute pan on medium heat for 1 minute. Add 2 tbsp olive oil and saute all veg (EXCEPT chopped tomatoes) for 4-5 minutes or until veg are tender. Add tomatoes and chopped oregano and mix in to veg. Taste and season with S&P. Remove from heat and set aside.
In same pan, increase heat to high. Add another tbsp olive oil. Season the veal on both sides with S&P. Sear in hot pan for 1 – 1 1/2 minutes each side. Seems like no time at all (pretty much the case) but that’s because veal is paper thin so it doesn’t take long to cook.
Lay veal on top of veg and finish by squeezing lemon juice over dish.
Makes for a delicious fast dinner the whole fam bam will enjoy!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.