How to Make Favorite Brad's veal scallopini w/ sausage & sun dried tomato pasta for Breakfast Food

Brad's veal scallopini w/ sausage & sun dried tomato pasta.

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's veal scallopini w/ sausage & sun dried tomato pasta. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Brad's veal scallopini w/ sausage & sun dried tomato pasta is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It is simple, it's fast, it tastes delicious. They're nice and they look wonderful. Brad's veal scallopini w/ sausage & sun dried tomato pasta is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook brad's veal scallopini w/ sausage & sun dried tomato pasta using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:

1. {Make ready of For the veal.
2. {Get of veal cutlets.
3. {Prepare of flour.
4. {Take of ea; garlic powder, dry mustard, salt, white pepper, parsley.
5. {Make ready of oil.
6. {Make ready of butter.
7. {Get of dry white wine.
8. {Prepare of minced garlic.
9. {Prepare of lemons.
10. {Prepare of fresh Italian parsley.
11. {Make ready of capers, drained and rinsed.
12. {Make ready of For the pasta.
13. {Get of lg onion, chopped.
14. {Take of white mushrooms, sliced.
15. {Get of sweet Italian sausage.
16. {Make ready of Italian seasoning, sage, salt, and white pepper to taste.
17. {Prepare of tri color rotini, cooked al dente.
18. {Get of Fresh parsley.
19. {Take of Juice of half a lemon.
20. {Prepare of small jar of sun dried tomato pesto.
21. {Take of Shredded parmesan cheese.

Instructions to make Brad's veal scallopini w/ sausage & sun dried tomato pasta:

1. Add onions and mushrooms to a large Dutch oven with a little oil. Sauté until onions start to sweat..
2. At the same time, pound out the veal cutlets so they are thin and tender. Season with a little salt and set aside..
3. Add sausage to the onions. Cook until sausage is browned. Try to leave it in larger chunks..
4. Meanwhile, mix the flour and seasonings for the veal in a large ziplock bag. In a large frying pan add the butter and oil. Heat the oil. When the butter is melted, pour half of the butter/ oil mixture to another large frying pan. This way all 6 cutlets can be working at the same time..
5. Drain the sausage and add the al dente pasta, pasta seasoning, parsley and lemon juice. Turn heat to low and cook for a few minutes..
6. When oil is heated at medium high heat, add cutlets to the bag of seasoned flour and shake to coat well. Lay carefully in pans and fry about 3-4 minutes per side. Until breading is just golden brown. Remove to a plate with paper towels to drain and place in a preheated oven to 170 degrees F..
7. Add the pesto and desired amount of cheese to the pasta, cook until heated through..
8. Drain oil from the pans. Add wine, garlic, and juice of 1 lemon to the pan. Cook over medium heat until mixture reduces by half. Slice the other 2 lemons. When sauce is reduced, add capers and fresh parsley. Toss well. Divide mixture between the 2 frying pans. Return the veal to the pans. Toss to coat the cutlets, layer lemon slices over the top. Cover and let cook for 2 minutes..
9. When done, plate immediately and serve. Enjoy..

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