Veal – pounded out thin
½ cup butter
zucchini – sliced thin lengthwise into strips
6oz linguine pasta
Crushed Red Pepper to taste
1 tsp minced garlic
1 tsp challots
½ cup white wine
1 cup chardonnay butter sauce (see recipe on Christopher’s Kitchen website)
Sage butter sautéed in butter until crisp. Lay out sage leaves on towel to dry.
Pound the veal slices thin. Pat in flour seasoned with salt & pepper. Saute in browned sage butter.
In a separate sauté pan, add olive oil and thinly sliced (lengthwise) zucchini slices. Saute until almost tender. Add crushed red pepper to add spice. Cook linguine according to package directions to add to zucchini. Once pasta is done, drain and add to zucchini in sauté pan and set aside to serve with veal.
Once veal is cooked (browned) on both sides, set aside on cookie sheet. On top of veal, add thinly sliced prosciutto ham and a slice of fresh mozzarella. Place in broiler to melt cheese.
To remaining browned butter you cooked veal in, add 1 tsp challots, ¼ to ½ cup white wine, a few capers, dash of lemon juice and 1 cup of chardonnay butter sauce (recipe on Christopher’s Kitchen website). Heat over medium heat and serve over finished veal.
Serve veal with zucchini pasta and lemon-caper butter sauce.