[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”2″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 8 fresh asparagus spears, trimmed
- 2 tablespoons water
- 2 veal cutlets (6 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
[/ingredients-left]
[ingredients-right]
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 large fresh mushrooms, sliced
- 2 thin slices prosciutto or deli ham
- 1/2 cup shredded Italian cheese blend
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Place asparagus and water in an 11-in. x 7-in. x 2-in. microwave-safe dish.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] Cover and microwave on high for 2-3 minutes or until crisp-tender; drain and set aside.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Flatten veal to 1/4-in. thickness; sprinkle with salt and pepper.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]In a small skillet, saute garlic in oil. Add veal; brown for 2-3 minutes on each side.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish.[/step-item]
[step-item number=”6″ image_url=”” title=”” ]In the pan drippings, saute mushrooms until tender; spoon over veal. Top each with four asparagus spears and a slice of prosciutto. Sprinkle with cheese.[/step-item]
[step-item number=”7″ image_url=”” title=”” ]Bake, uncovered, at 350°F for 5-10 minutes or until juices run clear.[/step-item]
[/step-list-wrapper]
