Veal Scaloppini with Asparagus from Chef Jacques

April 2, 2011

Veal Scaloppini with Asparagus – Serves 4
From Chef Jacques of Chez Francois

2 quarts water
2 tablespoons salt
1 bay leaf
2 cloves
2 pounds fresh jumbo asparagus
4 veal scaloppini, cut from the top round
Salt and freshly ground black pepper
All-purpose flour
1 stick butter
1 tablespoon vegetable oil
4 slices Virginia ham
1 tablespoon red wine vinegar
2 teaspoons capers
8 tablespoons grated Gruyère cheese
2 hard boiled eggs
4 sprigs fresh parsley

In a saucepan, combine the water with the salt, bay leaf, and cloves and simmer for 15 minutes. Meanwhile, peel the asparagus and cut off the tough lower stems. Lay the asparagus in a deep pan so that all the tips are facing in the same direction. Cover the asparagus with the seasoned water, bring to a boil, and simmer 5 to 6 minutes. Drain at once on towels. Preheat the broiler. Pound the veal to an even thickness of ¼ inch with the flat side of a meat cleaver. Season with salt and pepper and dredge in the flour, shaking off the excess. In a large sauté pan, combine 2 tablespoons of the butter and 1 tablespoon of oil over high flame until the butter begins to brown. Add the veal and sauté quickly on both sides until lightly browned, 1 to 2 minutes. Remove the veal and keep warm. Add the slices of ham and lightly sauté, about 20 seconds on each side. Place a slice of veal and a slice of ham side by side on warm dinner plates. Arrange the asparagus on top of the meats and sprinkle with the vinegar and capers. Top with the grated cheese. Place the prepared plates under the broiler to brown the cheese. Brown the remaining butter. Remove the plates from the broiler and pour the browned butter over the asparagus. Garnish each plate with two quarters of hard-boiled egg and a sprig of fresh parsley. Serve at once.


Reprinted with permission from Chef Jacques of Chez Francois in Great Falls, Virginia. Simply the best restaurant in Northern Virginia and the entire DC area. Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father, François’ footsteps, Jacques loves to create and serve contemporary French fare, whether at his family’s Washington DC restaurant, L’Auberge Chez François, or at one of his popular cooking demos and luncheons. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. When he isn’t in the kitchen Chef Jacques can be found sharing his gourmet cooking secrets and tips to sold-out audiences, in the pages of national magazines, and on radio and television programs across the country.

Veal Piccata

February 18, 2009


¼ cup Butter
1 lb. Veal
2 tablespoons Flour with Salt and Pepper
1/8 lb. Proscuitto, thin and slivered
2 tablespoons Stock
1 tablespoon Butter
1 tablespoon fresh Parsley
2 tablespoons Lemon Juice

Heat butter, dredge meat in flour. Cook veal no
more than 2 minutes perside. Keep warm. Heat
proscuitto for 3 minutes in frying pan. Add stock,
butter, and parsley. Scrape pan well and cook for
2 minutes. Add lemon juice. Pour over meat and
serve immediately. SERVES: 4-6

Veal with Artichoke Hearts

February 18, 2009

From a Tradition of Good Taste

1/2 Bay Leaf
2 Tablespoons butter
2 Tablespoons cooking oil
1 lb veal in small pieces pounded thin
6 artichoke hearts-canned and drained-cut in half
3 Tablespoons white wine
3 Tablespoons dried basil chopped
1 Tablespoon Parsely
1 clove garlic, minced
4 ripe pitted olives sliced or chopped

Combine bay leaf, butter and oil in pan and simmer 5
minutes. Remove bay leaf. Brown meat on one side. Add
artichokes, garlic, basic and parsley. Salt and peper to
taste. Turn meat and continue browning until meat is
done and artichokes are golden a bit. Add wine and
olives. Simmer an additional minute. Serves 3 people