- Vegetable oil
- 4 pieces thinly sliced veal scaloppini
- 1 cup flour
- 1/4 cup sherry wine
- Freshly ground black pepper
- 1 tablespoon butter
- 4 to 5 asparagus spears, cut into 1/4-inch pieces
- 1 ball mozzarella, sliced
- 1/4 to 1/2 cup chicken stock
- Sun dried tomatoes, as many as you like
Heat some oil in a pan until hot. Dredge veal in the flour until it is well coated. Add the veal to the hot oil and pan fry until golden brown on both sides (veal will cook very quickly).
Drain off the excess oil from the pan and add the sherry wine, pepper, and butter. Sprinkle the asparagus over the veal. Season with salt. Cut 3 large pieces of mozzarella in half and place on top of veal and asparagus. Add a little chicken stock and sun-dried tomatoes and cook until the sauce reduces and becomes thick. Serve when cheese is completely melted. Add more stock if necessary.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of La Famiglia, Bogota, NJ