Grandma's Veal Duchessa(scalopini)
4 large pieces veal
black pepper(to taste)
4-5 pieces asparagus spears1/4 " pieces
salt (to taste)
fresh mozzerella cheese
1/4-1/2 C.chicken stock
1/4 C.vegtable oil
sun dried tomatos
fresh basil,oregano,and parsley(for garnish)
Heat oil in med pan.
dredge veal in flour/salt/pepper mixture
fry until golden on both sides
drain oil,add butter.
place asparagus on top of veal.
add a little chicken stock and tomatos
slice fresh mozzerella over veal/asparagus
cook until sauce is reduced,and cheese is melted
garnish with fresh basil,oregano and parsley
Pairs Well With
My Grandmother cooked this dish for special occasions