Recipes  
Curried Veal Scaloppini with Pears
Curried Veal Scaloppini with Pears
Open in full-screen mode

Curried Veal Scaloppini with Pears

Preparation
20 MIN
Cooking
15 MIN
Servings
4
Share

Ingredients

Preparation

  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.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.