Brad's veal scallopini w/ sausage & sun dried tomato pasta
Brad's veal scallopini w/ sausage & sun dried tomato pasta

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's veal scallopini w/ sausage & sun dried tomato pasta. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's veal scallopini w/ sausage & sun dried tomato pasta using 21 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
  1. Take For the veal
  2. Get veal cutlets
  3. Get flour
  4. Make ready ea; garlic powder, dry mustard, salt, white pepper, parsley
  5. Prepare oil
  6. Take butter
  7. Prepare dry white wine
  8. Prepare minced garlic
  9. Take lemons
  10. Prepare fresh Italian parsley
  11. Prepare capers, drained and rinsed
  12. Take For the pasta
  13. Make ready lg onion, chopped
  14. Take white mushrooms, sliced
  15. Prepare sweet Italian sausage
  16. Make ready Italian seasoning, sage, salt, and white pepper to taste
  17. Take tri color rotini, cooked al dente
  18. Prepare Fresh parsley
  19. Make ready Juice of half a lemon
  20. Get small jar of sun dried tomato pesto
  21. Make ready Shredded parmesan cheese
Steps to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:
  1. Add onions and mushrooms to a large Dutch oven with a little oil. Sauté until onions start to sweat.
  2. At the same time, pound out the veal cutlets so they are thin and tender. Season with a little salt and set aside.
  3. Add sausage to the onions. Cook until sausage is browned. Try to leave it in larger chunks.
  4. Meanwhile, mix the flour and seasonings for the veal in a large ziplock bag. In a large frying pan add the butter and oil. Heat the oil. When the butter is melted, pour half of the butter/ oil mixture to another large frying pan. This way all 6 cutlets can be working at the same time.
  5. Drain the sausage and add the al dente pasta, pasta seasoning, parsley and lemon juice. Turn heat to low and cook for a few minutes.
  6. When oil is heated at medium high heat, add cutlets to the bag of seasoned flour and shake to coat well. Lay carefully in pans and fry about 3-4 minutes per side. Until breading is just golden brown. Remove to a plate with paper towels to drain and place in a preheated oven to 170 degrees F.
  7. Add the pesto and desired amount of cheese to the pasta, cook until heated through.
  8. Drain oil from the pans. Add wine, garlic, and juice of 1 lemon to the pan. Cook over medium heat until mixture reduces by half. Slice the other 2 lemons. When sauce is reduced, add capers and fresh parsley. Toss well. Divide mixture between the 2 frying pans. Return the veal to the pans. Toss to coat the cutlets, layer lemon slices over the top. Cover and let cook for 2 minutes.
  9. When done, plate immediately and serve. Enjoy.

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