Veal Mozzarella Recipe -
Veal Mozzarella Recipe
  • READY IN 1 hr

Veal Mozzarella

Recipe by  

"Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. Excellent for dinner parties. I serve this with a salad tossed with raspberry vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.
  3. Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.
  4. Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2007

I won't cook veal, so I used chicken instead. Added garlic and onion powders to the flour and used more sherry than suggested. This is a lovely, company worthy dish that my whole family loved. Thanks so much Patti!

Most Helpful Critical Review
Feb 23, 2009

I didn't have the veal so I used chicken. When trying to make the sauce, it was way too thick, so I had to add more sherry to try and make it more of a sauce than an odd crust. The problem was, once the meal was done and on my plate, the sherry was too much. Overall, with less sauce, this recipe could be a good one.


32 Ratings

Jan 28, 2006

You ARE supposed to remove ALL the olive oil from the pan before proceeding.

Apr 27, 2007

My favorite Veal recipe!!... you have to season the meat well before putting on the flour mixture, otherwise the Veal doesn't have a lot of flavor--An all-purpose spice works extremely well!

May 22, 2004

Great Dish. The only change I made was to deglaze the pan after browning the veal with the 3 Tsp of sherry and use that to prepare the sauce.

Oct 19, 2010

Holy cannoli! This dish was fantastic. My children actually asked for 3rd helpings. I am making this for my next dinner party.

Jul 22, 2009

Love this recipe. If you are a cheese lover, this is a must! Very decadent. The only thing I would advise is you must use good veal, and if it is too thick, pound it thin. A keeper for me, thanks!!

Jan 05, 2006

This was great but I agree it was a bit oily. I decreased the olive oil, and did deglaze the pan with the butter, but next time I think I'd drain the excess oil out first. I also halved the butter, substituted sliced provolone for the mozzarella, and added mushrooms. Served over rice, and with wilted spinach (cooked in the same frying pan I used after making the sauce, with a little garlic) it was yummy!


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  • Calories
  • 673 kcal
  • 34%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 43.3 g
  • 67%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 1195 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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