Recipe - Veal Scallopini With Fusilli And Broccoli

VEAL SCALLOPINI
One fourth cup Olive oil
1 tablespoon Butter
1 cup Allpurpose flour
Salt and pepper
8 sl Veal pounded
One half cup Cream sherry
One lemon; juice of
One fourth cup Capers
2 tablespoon Parsley
Lemon wedges for garnish

FUSILLI AND BROCCOLI
One half cup Olive oil
3 Garlic cloves smashed
One fourth tablespoon Red pepper flakes
1 pound Fusilli pasta cooked
One lemon; juice of
1 tablespoon Chopped chives
1 bn Broccoli blanched

Directions: Veal Scallopini: In a large saute pan, heat the olive oil and
butter until hot. Season the flour with salt and pepper. Dredge the veal in
the flour, shaking off excess. Add the veal to the saute pan and brown
slightly on both sides. Add the cream sherry and lemon, cooking for about
one minute to reduce slightly. Add the capers and parsley, toss well to
combine and serve with lemon wedges. Fusilli and Broccoli: In a saut‚ pan,
heat the olive oil and garlic. Add the red pepper flakes and saut‚ for two
minutes to blend flavors. In a large bowl, place the pasta, broccoli,
chives and lemon juice. Add 2 tablespoons of the cooked oil mixture to the
pasta and toss to combine. Use the remaining oil for bread dipping.

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