Veal Mozzarella Recipe
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Veal Mozzarella

By: Pattipoopidoo  
"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."

Rating: This weblink has been rated 20 times with an average star rating of 4.0 Read Reviews (17)

Rate/Review | 562 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds boneless veal medallions, pounded to 1/4 inch thickness
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup olive oil
  • 1 pound mozzarella cheese, shredded
  • 1/2 cup sherry wine
  • 1/2 cup butter
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sherry wine
  • salt and pepper to taste

Directions

  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!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 673 | Total Fat: 43.3g | Cholesterol: 190mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by LINDA MCLEAN 
I won't cook veal, so I used chicken instead. Added garlic and onion powders to the flour and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2006 by Pattipoopidoo 
You ARE supposed to remove ALL the olive oil from the pan before proceeding. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2004 by T8KECHRGE 
Great Dish. The only change I made was to deglaze the pan after browning the veal with the 3... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2007 by lindseyerin 
My favorite Veal recipe!!... you have to season the meat well before putting on the flour... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2006 by CWilson Supporting Member (Click to learn more about Supporting Membership)
This was great but I agree it was a bit oily. I decreased the olive oil, and did deglaze the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by roon 
Love this recipe. If you are a cheese lover, this is a must! Very decadent. The only thing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2008 by pcvaru 
LOVE THIS! Just make sure you don't overlap the veal pieces. That way each piece gets enough... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by lynnshamrock 
This would have been a whole lot better if the sherry was taken out of the recipe. I thought... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by MountainMouse 
I didn't have the veal so I used chicken. When trying to make the sauce, it was way too thick,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2008 by Bill 
Overall an average recipe. It needs a little doctoring. MORE

 
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