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Allegro Marinated Veal Scallopini - Allegro Marinade

Game Tame Marinade

Renowned Marinades

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Time:

Serving Size:

Calories:

Ingredients

4 veal chops, thinly sliced

1 cup Allegro Game Tame Marinade

1 cup all-purpose flour

2 eggs, beaten

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons capers

1/4 cup diced pancetta for added flavors

Salt and pepper to taste

For the Creamy Garlic and Cheddar Sauce:

1 cup heavy cream

3 cloves garlic, minced

1 cup shredded cheddar cheese

½ cup freshly grated Parmesan cheese

For Serving:

Trader Joe's Spinach Linguine (or pasta of your choice)

Fresh parsley, chopped (for garnish)

Directions

In a shallow dish, pour Allegro Game Tame Marinade over the veal chops, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Preheat your oven to 375°F (190°C).
Place flour in one shallow dish and beaten eggs in another. Take each veal chop from the marinade, shaking off any excess, then dredge in the flour, dip into the egg, and coat again with flour.
In a large frying pan, heat olive oil and butter over medium-high heat. Once hot, add the veal chops in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown. Remove from the pan and place on a plate lined with paper towels to drain excess oil.
Once all veal chops are seared, transfer them to a baking dish. Season with salt and pepper to taste.
In the same frying pan, add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in shredded cheddar cheese and Parmesan cheese until melted and smooth. Add 1/4 cup diced pancetta and 2 tbsp capers.
Pour the creamy garlic and cheddar sauce over the veal chops in the baking dish.
Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the sauce is bubbly and the veal is cooked through.
While the veal is baking, cook the Trader Joe's Spinach Linguine according to package instructions until al dente. Drain the pasta.
Serve the hot Allegro Marinated Veal Scallopini with creamy garlic and cheddar sauce alongside the cooked spinach linguine. Garnish with chopped fresh parsley if desired.