Quick Veal Scallopini with Autumn Vegetables
A swift and savory dish that combines tender veal scallopini with seasonal autumn vegetables, perfect for busy kitchens.
Ingredients
- 12.5 lbs Montpak Grain Fed Veal Scallopini
- 10 lbs Brussels Sprouts
- 10 lbs Butternut Squash
- 1 cup Olive Oil
- 10 cloves Garlic
- 1 cup Fresh Thyme
- to taste Salt
- to taste Black Pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
Chef's tip: Ensure the oven is fully heated before roasting the vegetables.
- 2
Trim and halve the Brussels sprouts, peel and cube the butternut squash.
Chef's tip: Use a sharp knife for clean cuts.
- 3
In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, minced garlic, salt, and pepper.
Chef's tip: Feel free to add a splash of balsamic vinegar for extra flavor.
- 4
Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Chef's tip: Stir halfway through roasting for even cooking.
- 5
While the vegetables roast, heat a large skillet over medium-high heat and add olive oil.
Chef's tip: Use a non-stick skillet for easier cleanup.
- 6
Season the Montpak Grain Fed Veal Scallopini with salt and pepper. Sear the veal in batches for about 2-3 minutes per side until golden brown.
Chef's tip: Don’t overcrowd the pan to ensure a good sear.
- 7
Once the veal is cooked, add fresh thyme to the skillet and remove from heat.
Chef's tip: Let the veal rest for a couple of minutes before serving.
- 8
Plate the roasted vegetables and top with the seared veal scallopini. Drizzle with any remaining pan juices.
Chef's tip: Garnish with extra thyme for presentation.