Veal saltimbocca with asparagus, lemon, and Israeli couscous from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two (page 106) by Carla Snyder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken cutlets, pork cutlets, or turkey cutlets for veal scallops.

  • Cheri on March 29, 2015

    This was good, but I made some changes. Substituted fregola for the couscous. Started the fregola in one pan, while I cooked the shallots and veal in another pan. Added some fresh mozzarella to the veal packets. Pulled the veal, and put the asparagus in that pan. Finished fregola (at 10 minutes) in with the asparagus. Dusted with parm, returned veal packets to pan for a moment to reheat. This made good use of what I had on hand. Nice easy spring type meal.

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