Recipe of Award-winning Brad&#39;s veal scallopini w/ sausage &amp; sun dried tomato pasta
by Luella Hardy
Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's veal scallopini w/ sausage & sun dried tomato pasta. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Brad's veal scallopini w/ sausage & sun dried tomato pasta is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Brad's veal scallopini w/ sausage & sun dried tomato pasta is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first 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 cook it.
The ingredients needed to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
Get For the veal
Make ready 6 (4 oz) veal cutlets
Get 1 1/2 cups flour
Make ready 1 tbs ea; garlic powder, dry mustard, salt, white pepper, parsley
Take 1/2 cup oil
Get 1/2 stick butter
Take 1 1/2 cups dry white wine
Make ready 1 tsp minced garlic
Prepare 3 lemons
Prepare 1/2 bunch fresh Italian parsley
Make ready 2 tbs capers, drained and rinsed
Make ready For the pasta
Make ready 1 lg onion, chopped
Take 8 oz white mushrooms, sliced
Make ready 1 1/2 lbs sweet Italian sausage
Get Italian seasoning, sage, salt, and white pepper to taste
Prepare 1 box tri color rotini, cooked al dente
Take Fresh parsley
Get Juice of half a lemon
Prepare 1 small jar of sun dried tomato pesto
Make ready 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 this up for this exceptional food brad's veal scallopini w/ sausage & sun dried tomato pasta recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!