Veal Scaloppine with Spring Pea Coulis and Asparagus

Veal Scaloppine with Spring Pea Coulis and Asparagus
Photo by Mark Thomas

Ingredients

  • 1 ¼ pounds slender asparagus spears
  • 6 3-ounce boneless veal round cutlets
  • ¾ cup canned low-salt chicken
  • ¼ cup shallots
  • 3 teaspoons fresh tarragon
  • Nonstick vegetable oil spray
  • 2 cups frozen petite peas

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry. Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté...

View full recipe at Epicurious

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