Veal duple (à la Andrew)

1. Pound the meat thoroughly until it is about half the thickness you began with. Cut into your preferred-size serving pieces. Combine the flour, salt, pepper, garlic powder, paprika, cracker meal and Parmesan cheese. Coat meat with mixture.
2. Heat butter and oil in a large skillet (with cover, necessary for final hour of cooking) and brown the meat on each side. More oil can be added if necessary. When the meat is browned, remove from pan and place in a dish. Set aside.
3. In same skillet, over low heat, cook the mushrooms and green peppers (about 5 minutes). Dissolve the bouillon cube in 1/2 cup of boiling water and pour into skillet. Add the tomato sauce, vermouth and oregano.
4. Return the meat to the skillet (or some pan with a cover) and add 1 ½ cups of the mozzarella cheese, saving remainder for final topping.
5. Cover; then, simmer the meat for one hour, stirring occasionally. More vermouth can be added if sauce becomes too thick. During the final few minutes of cooking, sprinkle with remaining 1/2 cup of mozzarella cheese, cook just long enough to melt cheese topping..
6. Place meat and sauce on serving platter. Garnish with parsley. Serve with noodles or rice.

This recipe has been made frequently by its creator, a mother of three sons, who claims to have created this compromise between veal scalloppini and veal Parmesan to please her whole family..

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