recipe reviews for:

Veal Mozzarella

“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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Reviewed: Dec. 27, 2012

Thinking of making this New Year's Eve . Wondering about sides. patti made pasta, but didn't say anything about sauce. one review said rice so I am heading in that direction. Any other side suggestions?

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Patrice

Reviewed: Oct. 28, 2012

sorry, just didn't work for me at all - the sauce didn't become smooth, curdled and when baked it came quite tastless... sorry

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Reviewer:

magginette

Reviewed: Sep. 22, 2012

Loved this recipe!! I didn't season my veal at all, the recipe was perfect the way it is. Absolutely wonderful!

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Reviewer:

lindalvt

Cooking Level: Beginning

Home Town: Warsaw, New York, USA

Living In: Kenmore, New York, USA

Reviewed: Aug. 9, 2011

I cut some of the oil, and since I'm not a fan of wine in my food I only put a small amount of wine, just enough to deglaze, and substituted stock for the rest of the liquid in the sauce. Delish!

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Reviewer:

ab523

Reviewed: Apr. 21, 2011

I have to say this recipe is far too oily. I wiped out the pan and cut back on the butter but it is not a healthy recipe and one I would never serve again. Sorry.

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Reviewer:

annmarieclair

Reviewed: Jan. 3, 2011

I found this to be very salty, and very oily!! DO NOT ADD SALT TO THE SAUCE!!! I also threw out the first sauce I made according to the recipe. I used 1/2 the amount of butter added chiken broth and white wine. I would also say to add garlic to the butter for taste. Not something I would make again.

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imoffthemeatrack

Reviewed: Oct. 18, 2010

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

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6 users found this review helpful

Reviewer:

Doyle123

Cooking Level: Expert

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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Reviewer:

lynnshamrock

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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Reviewer:

roon

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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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