Curried Veal Scaloppini with Pears
Curried Veal Scaloppini with Pears
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Curried Veal Scaloppini with Pears

20 MIN
15 MIN



  1. In a large pot, cook the fettuccine in salted boiling water until al dente. Drain, coat lightly with olive oil and keep warm.
  2. On a plate, combine the flour and curry powder. Season the scaloppini with salt and pepper and dredge them with the curry–flour mixture.
  3. 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.
  4. 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.
  5. 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.

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