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New Recipe: Pesto Broiled VEAL SCALOPPINI

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.

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