Veal Duchessa

Directions

1. 1
   Heat some oil in a pan until hot.
2. 2
   Dredge veal in the flour until it is well coated.
3. 3
   Add the veal to the hot oil and pan fry until golden brown on both sides (veal will cook very quickly).
4. 4
   Drain off the excess oil from the pan and add the sherry wine, pepper, and butter.
5. 5
   Sprinkle the asparagus over the veal.
6. 6
   Season with salt.
7. 7
   Cut 3 large pieces of mozzarella in half and place on top of veal and asparagus.
8. 8
   Add a little chicken stock and sun-dried tomatoes and cook until the sauce reduces and becomes thick.
9. 9
   Serve when cheese is completely melted.
10. 10
    Add more stock if necessary.
11. 11
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12. 12
    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.