Hey everyone, welcome to our recipe page.it’s Evelyn Stokes. Today, we’re going to prepare a distinctive dish, brad's veal scallopini w/ sausage & sun dried tomato pasta. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Brad's veal scallopini w/ sausage & sun dried tomato pasta is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Brad's veal scallopini w/ sausage & sun dried tomato pasta is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook brad's veal scallopini w/ sausage & sun dried tomato pasta using 21 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
- Prepare For the veal
- Prepare 6 (4 oz) veal cutlets
- Take 1 1/2 cups flour
- Make ready 1 tbs ea; garlic powder, dry mustard, salt, white pepper, parsley
- Prepare 1/2 cup oil
- Get 1/2 stick butter
- Make ready 1 1/2 cups dry white wine
- Prepare 1 tsp minced garlic
- Take 3 lemons
- Take 1/2 bunch fresh Italian parsley
- Prepare 2 tbs capers, drained and rinsed
- Make ready For the pasta
- Get 1 lg onion, chopped
- Get 8 oz white mushrooms, sliced
- Get 1 1/2 lbs sweet Italian sausage
- Prepare Italian seasoning, sage, salt, and white pepper to taste
- Make ready 1 box tri color rotini, cooked al dente
- Take Fresh parsley
- Get Juice of half a lemon
- Get 1 small jar of sun dried tomato pesto
- Get Shredded parmesan cheese
Steps to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
- Add onions and mushrooms to a large Dutch oven with a little oil. Sauté until onions start to sweat.
- At the same time, pound out the veal cutlets so they are thin and tender. Season with a little salt and set aside.
- Add sausage to the onions. Cook until sausage is browned. Try to leave it in larger chunks.
- Meanwhile, mix the flour and seasonings for the veal in a large ziplock bag. In a large frying pan add the butter and oil. Heat the oil. When the butter is melted, pour half of the butter/ oil mixture to another large frying pan. This way all 6 cutlets can be working at the same time.
- Drain the sausage and add the al dente pasta, pasta seasoning, parsley and lemon juice. Turn heat to low and cook for a few minutes.
- When oil is heated at medium high heat, add cutlets to the bag of seasoned flour and shake to coat well. Lay carefully in pans and fry about 3-4 minutes per side. Until breading is just golden brown. Remove to a plate with paper towels to drain and place in a preheated oven to 170 degrees F.
- Add the pesto and desired amount of cheese to the pasta, cook until heated through.
- Drain oil from the pans. Add wine, garlic, and juice of 1 lemon to the pan. Cook over medium heat until mixture reduces by half. Slice the other 2 lemons. When sauce is reduced, add capers and fresh parsley. Toss well. Divide mixture between the 2 frying pans. Return the veal to the pans. Toss to coat the cutlets, layer lemon slices over the top. Cover and let cook for 2 minutes.
- When done, plate immediately and serve. Enjoy.
So that is going to wrap it up with this exceptional food brad's veal scallopini w/ sausage & sun dried tomato pasta recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
