Recipe: Tasty Brad's veal scallopini w/ sausage & sun dried tomato pasta

Brad's veal scallopini w/ sausage & sun dried tomato pasta. In hot oil in skillet, saute onions, mushroom, pepper and garlic until the onion is soft. Saute veal in oil remaining in skillet adding more if necessary. Season some flour with salt, pepper, paprika, onion powder, and garlic powder.

Season escallops with salt, pepper, paprika and rub with flour. Saute quickly in the butter and place on a warm platter and keep warm. Veal scallopini is an elegant dish that is perfect for entertaining. 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.

Ingredients of Brad's veal scallopini w/ sausage & sun dried tomato pasta

1. You need of For the veal.
2. Prepare 6 (4 oz) of veal cutlets.
3. You need 1 1/2 cups of flour.
4. You need 1 tbs of ea; garlic powder, dry mustard, salt, white pepper, parsley.
5. Prepare 1/2 cup of oil.
6. You need 1/2 stick of butter.
7. It's 1 1/2 cups of dry white wine.
8. Prepare 1 tsp of minced garlic.
9. Prepare 3 of lemons.
10. It's 1/2 bunch of fresh Italian parsley.
11. You need 2 tbs of capers, drained and rinsed.
12. It's of For the pasta.
13. Prepare 1 of lg onion, chopped.
14. You need 8 oz of white mushrooms, sliced.
15. It's 1 1/2 lbs of sweet Italian sausage.
16. You need of Italian seasoning, sage, salt, and white pepper to taste.
17. Prepare 1 box of tri color rotini, cooked al dente.
18. Prepare of Fresh parsley.
19. It's of Juice of half a lemon.
20. You need 1 of small jar of sun dried tomato pesto.
21. You need of Shredded parmesan cheese.

You will be surprised at how absolutely easy it is to make. This veal scallopini recipe is one of my favorite Italian veal recipes, in fact one of my favorite Italian recipes period. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic.

Brad's veal scallopini w/ sausage & sun dried tomato pasta step by step

1. Add onions and mushrooms to a large Dutch oven with a little oil. Sauté until onions start to sweat..
2. At the same time, pound out the veal cutlets so they are thin and tender. Season with a little salt and set aside..
3. Add sausage to the onions. Cook until sausage is browned. Try to leave it in larger chunks..
4. 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..
5. 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..
6. 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..
7. Add the pesto and desired amount of cheese to the pasta, cook until heated through..
8. 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..
9. When done, plate immediately and serve. Enjoy..

CHOICE OF STYLE:--Milanese: w/Wedges of Meyer Lemon--Francese: w/Carlo Rossi Chardonnay, Herb Butter, Chicken Jus. Rigatoni w/Vodka Sauce, Hot and Sweet Sausage, Meatballs, topped w/Whipped Ricotta and Lioni Mozzarella. Brad E.: Guy Fieri, from The Food Network, recommends the Veal Cutlet sandwich. Today, I'm gonna show you how to prepare a distinctive dish, brad's smoked salmon and sausage quiche. For mine, I'm gonna make it a little bit tasty.