Name: Curried Veal Scaloppini with Pears
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) fresh fettuccine; 1/4 cup (60 ml) flour; 1 tablespoon (15 ml) curry powder; 4 large veal scaloppini; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) butter; 1 onion, finely chopped; 2 firm ripe pears, peeled, cored and sliced; 1 cup (250 ml) white wine; 1/4 cup (60 ml) 35% cream; 1 tablespoon (15 ml) chopped flat-leaf parsley; Salt and freshly ground pepper

Preparation

- In a large pot, cook the fettuccine in salted boiling water until al dente. Drain, coat lightly with olive oil and keep warm.
- On a plate, combine the flour and curry powder. Season the scaloppini with salt and pepper and dredge them with the curry–flour mixture.
- In a skillet over medium-high heat, brown the scaloppini, two at a time, in the oil and butter for about 1 minute per side. Season with salt and pepper. Transfer to a plate and keep warm.
- In the same skillet, brown the onion and pears, adding butter if necessary. Season with salt and pepper. Deglaze with the wine. Bring to a boil and reduce by half. Add the cream and simmer until the sauce begins to thicken. Adjust the seasoning.
- To serve, divide the pasta among 4 warmed dinner plates. Place the scaloppini on the pasta. Spoon the pear and onion sauce over the meat. Sprinkle with parsley and pepper.

Curried Veal Scaloppini with Pears

Categories

Ingredients

Preparation

Personal Note