Veal Scallopini With Fusilli And Broccoli

Immutability does not mean that God is static or inert, nor does it mean that He does not act distinctly in time or possess true affections. God is impassible—not in the sense that he is devoid of true feeling or has no affections but in the sense that His emotions are active and deliberate expressions of His holy dispositions, not (as is often the case with human emotions) involuntary passions by which He is driven.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy		Home3	1	Servings

INGREDIENTS

1/4	c	Olive oil
1	T	Butter
1	c	All-purpose flour
		Salt and pepper
8		Veal – pounded
1/2	c	Cream sherry
		One lemon, juice of
1/4	c	Capers
2	T	Parsley
		Lemon wedges for garnish
1/2	c	Olive oil
3		Garlic cloves – smashed
1/4	T	Red pepper flakes
1	lb	Fusilli pasta – cooked
		One lemon, juice of
1	T	Chopped chives
1		Broccoli – blanched

INSTRUCTIONS

Directions: Veal Scallopini: In a large saute pan, heat the olive oil
and butter until hot. Season the flour with salt and pepper. Dredge
the veal in the flour, shaking off excess. Add the veal to the saute
pan and brown slightly on both sides. Add the cream sherry and lemon,
cooking for about one minute to reduce slightly. Add the capers and
parsley, toss well to combine and serve with lemon wedges. Fusilli  and
Broccoli: In a saut pan, heat the olive oil and garlic. Add the  red
pepper flakes and saut for two minutes to blend flavors. In a  large
bowl, place the pasta, broccoli, chives and lemon juice. Add 2
tablespoons of the cooked oil mixture to the pasta and toss to
combine. Use the remaining oil for bread dipping.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3723 Calories From Fat: 1616 Total Fat: 182.7g Cholesterol: 30.5mg Sodium: 998.1mg Potassium: 1126mg Carbohydrates: 448.8g Fiber: 16.2g Sugar: 5.2g Protein: 72.7g