Reviewed: Oct. 28, 2009

This would have been a whole lot better if the sherry was taken out of the recipe. I thought I would try one more dish with sherry, but now I know I can't stand the taste of wine in my food. But, I don't even like wine without it in my food.

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lynnshamrock

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Reviewed: Jul. 21, 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!!

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roon

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Feb. 22, 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.

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MountainMouse

Cooking Level: Beginning

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Reviewed: Aug. 16, 2008

Overall an average recipe. It needs a little doctoring.

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Bill

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

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Reviewed: Jul. 7, 2008

This is one of the best recipes I have ever gotten off this site. I prepared it exactly the way the directions were outlined and it was absolutely scrumptious!

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Brina

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Reviewed: Jun. 18, 2008

LOVE THIS! Just make sure you don't overlap the veal pieces. That way each piece gets enough sauce and cheese! Iain's mom loves this receipe.

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pcvaru

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Reviewed: May 12, 2008

I had trouble making the sauce. It kept coming out too thick and the flour went chunky, so it didn't do anything good for the dish.

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Spoons88

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Apr. 16, 2008

I thought this was a good recipe, but not a great recipe. I think I found the cheese a little overwhelming. My husband liked it a lot though and has requested that I make it again. So I will try it again, adjusting some of the ingredients to my taste. Thanks.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: 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!

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lindseyerin

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Reviewed: Feb. 24, 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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 18, 2006

Wonderful! Loved the sherry with the veal, and cheese only made it better. Yum!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jan. 28, 2006

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

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Pattipoopidoo

Cooking Level: Expert

Home Town: Gilbertsville, Pennsylvania, USA

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Reviewed: Jan. 5, 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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CWilson

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Reviewed: Oct. 3, 2005

Decadent is an understatement for this dish. Taste wise it was great, but I needed CPR after dinner. If you are on a health kick, make this a once in a blue mooner. Sherry is such an awesome ingredient though.

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RUBINHO

Cooking Level: Intermediate

Home Town: Iselin, New Jersey, USA

Living In: West Windsor, New Jersey, USA

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Reviewed: Jan. 25, 2005

This recipe was great! I didn't have veal so I used pounded chicken and Jack cheese instead of mozzerella. Turned out great and will try it with veal. Next time I may add a little bit of broth or something to the sauce. It sure went great with hot french bread!

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KJPHILLIPS

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Reviewed: Oct. 26, 2004

This was okay. Did not like the sauce at all because it was way too buttery but the kids loved all the cheese on the veal. I thought it took away from the veal. Would probably not make again...Thanks

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