Veal Mozzarella Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 18, 2006
Wonderful! Loved the sherry with the veal, and cheese only made it better. Yum!
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Photo by cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA
Reviewed: Jan. 28, 2006
You ARE supposed to remove ALL the olive oil from the pan before proceeding.
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Photo by Patti Weiss
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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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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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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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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Photo by LESLEYfromWI
Reviewed: 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.
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Displaying results 21-27 (of 27) reviews

 
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