- 12 (2-ounce) medallions milk-fed veal, pounded thin
- 2 cups flour
- 2 cups vegetable oil
- 1/2 pound butter
- 2 tablespoons roux, recipe follows
- 1/4 cup sherry
- 24 slices mozzarella, sliced thin
- 16 ounces chicken broth
- 6 rounded tablespoons flour
- 4 ounces water
Serve 3 pieces of veal on each plate, spoon sauce over all.
In mixing bowl, add flour to water while whisking. Mixture must be smooth, with no lumps. Bring chicken broth to a boil. When boiling, whisk in flour mixture, again making sure there are no lumps. Allow to cool,then store, covered, in the refrigerator, until needed.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Ralph's, Philadelphia, PA