Recipe by Patti Weiss
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless veal medallions, pounded to 1/4 inch thickness
ground white pepper
mozzarella cheese, shredded
salt and pepper to taste
You ARE supposed to remove ALL the olive oil from the pan before proceeding.
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.
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!
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!
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.
Holy cannoli! This dish was fantastic. My children actually asked for 3rd helpings. I am making this for my next dinner party.
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 390
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
What's cooking in Gilbertsville, Pa.? Patti's decadent veal dish.
Baked chicken is glazed with honey mustard and topped with bacon and cheese.
See how to make a bread salad with fresh mozzarella and pesto.