Publix Simple Meals

Veal and Mushroom-Thyme Butter With Snow Peas and Scallions

Veal and Mushroom-Thyme Butter With Snow Peas and Scallions
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


-- Prepare peas and onions - 10 minutes

-- Prepare veal; serve - 30 minutes


Veal and Mushroom-Thyme Butter

Ingredients

1 tablespoon fresh thyme leaves, coarsely chopped

1 large shallot, coarsely chopped

8 oz whole baby portabellas, halved

Juice of 1 lemon

4 thin-sliced veal scaloppini (about 1 lb)

3/4 teaspoon kosher salt, divided

1/4 teaspoon pepper

1/3 cup all purpose flour

3 tablespoons olive oil, divided

1/2 cup white wine (or juice of 1 lemon)

1/2 cup chicken broth

4 tablespoons unsalted butter

Prep


-- Chop thyme and shallot. Halve mushrooms.

-- Squeeze lemon for juice (2 tablespoons).

-- Pound veal until 1/4-inch-thick using smooth side of meat mallet.


Steps


1. Season veal with 1/2 teaspoon salt and pepper; dip meat in flour to coat both sides (shake off any excess). Wash hands.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place 2 tablespoons oil in pan, then add veal (in batches); cook 1-2 minutes on each side or until browned. Remove veal from pan.

3. Place in same pan, remaining 1 tablespoon oil and mushrooms; cook 2-3 minutes or until browned. Add remaining ingredients (except butter); cook and stir 5 minutes or until sauce is reduced by about one-third.

4. Remove pan from heat; cut butter into tablespoons. Whisk butter into sauce, one at a time, until all butter is incorporated. Cut each scaloppini in half; return to sauce to warm. Serve.


Snow Peas and Scallions

Ingredients

1 bunch green onions (scallions), sliced

3/4 lb snow peas (2 cups), sliced

2 tablespoons fresh mint, finely chopped

2 tablespoons olive oil

1/2 cup chicken broth

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 cups fresh baby spinach

2 tablespoons unsalted butter

Prep


-- Slice green onions in half lengthwise, and then cut into 3-inch-long pieces.

-- Slice snow peas in half lengthwise. Chop mint.

Steps


1. Preheat sauté pan on medium 2-3 minutes. Place oil in pan; add onions and snow peas. Cook and stir 2-3 minutes or until onions begin to soften.

2. Add broth, salt, and pepper; cook 2-3 more minutes until snow peas are crisp tender. Remove pan from heat; stir in spinach, butter, and mint. Cover to keep warm until ready to serve.

Aprons Advice


-- Complete your meal with mashed potatoes, whole wheat bread, and cheesecake for dessert.

-- It's important to have all your ingredients ready for the veal recipe. The veal and sauce is prepared in the same pan and cooks quickly.


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Veal and Mushroom-Thyme Butter

Snow Peas and Scallions

Veal and Mushroom-Thyme Butter

CALORIES (per 1/4 recipe) 410kcal; FAT 28g; CHOL 110mg; SODIUM 380mg; CARB 13g; FIBER 1g; PROTEIN 23g; VIT A 8%; VIT C 10%; CALC 4%; IRON 15%

Snow Peas and Scallions

CALORIES (per 1/4 recipe) 170kcal; FAT 13g; CHOL 15mg; SODIUM 300mg; CARB 11g; FIBER 4g; PROTEIN 4g; VIT A 45%; VIT C 90%; CALC 8%; IRON 20%

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