Veal Duchessa - As seen on the Food Network Television Show and web site.

 

1 tablespoon olive oil
Splash of sherry wine
1 pound veal scalloppini (about 1/8- inch thick)
All-purpose flour seasoned with salt and pepper for dredging the veal
1/3 cup chicken broth
3 or 4 strands of blanched asparagus, chopped into thirds
3 or 4 sun-dried tomatoes
slices of fresh mozzarella cheese
1 tablespoon of butter
 

Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, heat oil. Add veal and sauté 1 minute per side, until lightly browned. Remove oil from pan. Add the sherry wine, and deglaze, then add chicken stock, asparagus and sun-dried tomatoes to the pan and let reduce. After a few minutes of reducing, arrange a few pieces of asparagus on top of the veal, then top that with a sun-dried tomato, then follow with a slice of fresh mozzarella. Cover and allow cheese to melt. At this time you can add butter to enrich the sauce a bit, but it is optional. Garnish with your favorite herb and Voila! Our recipe has all three colors of our flag, green (asparagus) white (mozzarella cheese) and red (sun-dried tomatoes). Buon Appetito!

Feeds 3 to 4 people.