Strauss Veal Scallopini on Baby Asparagus, Topped with Sautéed and Baked Apples and Mascarpone Sauce

Prep Time : 15 minutes
Cook Time : 10 minutes
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Serves 4

1 rosemary sprig, roughly chopped, reserving some sprigs for garnish
2 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil, divided  (4 Tbsp + 4 Tbsp)
Sea salt and freshly ground black pepper
1-1/2 lbs veal scallopini, thinly sliced (1/8-inch)


2 Tbs unsalted butter
2 red apples, peeled, cored, thinly sliced
2/3 cup (4 oz) dry white wine
3/4 cup (3-1/2 oz) mascarpone cheese


2 lbs thin asparagus, blanched



  1. Rub veal with olive oil, salt, pepper and oil on both sides.
  2. Sprinkle veal with rosemary and garlic on one side. Roll up, place in zip-lock bag. Set aside for 10 minutes.
  3. Scrape off the rosemary and garlic from veal slices.
  4. Sauté or grill veal, turning to lightly brown on both sides, and set aside.


Apples and Sauce

  1. In a large, oven-proof frying pan, heat 2 Tbs of remaining olive oil and the butter over medium heat. Add the apple slices and cook for 1-2 minutes or until golden on both sides. Put the pan in a 375°F. oven and bake for about 5 minutes. Remove apple slices from oven, transfer apple slices from pan, and set aside. Place pan over medium-high heat.
  2. Add wine and simmer until the wine has reduced by half. Add mascarpone and gently simmer, stirring, for a minute.
  3. Return apple slices to the pan, transfer pan to the oven, and bake for about 5 minutes.
  4. To serve, place some of the blanched asparagus on a plate. Place veal slice on top of the asparagus; top with apple slices. Drizzle with mascarpone sauce and garnish with a small rosemary sprig.



SERVING SUGGESTION: Potato or Flour Gnocchi


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