Our long tender asparagus pickled with a hint of spice packed full with the perfect taste.
Veal Medallions with Apples and Asparagus
- 1 lb. veal cutlets, cut into medallion size
- 3/4 c. fresh grated Parmesan cheese
- 1/4 c. flour
- 5 Tbsp. butter
- 3 Granny Smith apples, sliced
- 1 c. Stripling’s Pickled Asparagus, drained and chopped*
- 1 c. chicken broth
Blend cheese and flour and cover veal medallions. Cook veal medallions in butter over moderate heat for 2-4 minutes or until done. Take veal out of pan, leaving any drippings. Add apples and Stripling’s Pickled Asparagus. Sauté 4 minutes; add chicken broth and simmer for an additional 4 minutes. Place veal medallions back in pan and simmer until hot. Serve, making sure that medallions are well coated with broth mixture. *1 (16 ounce) jar of Stripling’s Pickled Asparagus will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!