New Recipe: Pesto Broiled VEAL SCALOPPINI
This recipe goes well over thin chicken cutlets or over thin beef shoulder steaks.
I made my own pesto recipe but you can use any bought pesto mixture. Yield: 10 to 12 portions.
• 10 to 12 slices veal scaloppini, boneless thin cutlets
Pesto:
• ½ cup fresh basil leaves
• 1 glove garlic, roughly chopped
• 3 tbsp raw pine nuts
• ½ cup extra virgin oil
• 2 tbsp lemon juice (about 1 medium lemon, juiced)
• ¼ tsp salt
• ground pepper, to taste
Combine all of the pesto ingredients and blend well until it turns into a nice pesto mixture.
Let the scaloppini’s marinate in the pesto for 30 minutes or refrigerate it overnight.
Bring the meat to a room temperature and broil uncovered on high for 8 minutes.
Timing will depend on what kind of meat you are using;
I used the veal cutlets and 8 minutes was done at the perfect doneness we like.
I didn’t even have to flip it over to broil on the other side.
Shauly’s Meat