Veal Mozzarella

Total Time:
35 min
20 min
15 min

4 servings

  • 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
  • Roux:
  • 16 ounces chicken broth
  • 6 rounded tablespoons flour
  • 4 ounces water
  • Dredge veal in flour. Saute veal in oil for 2 minutes on each side. When done, drain oil, add butter, roux and sherry. Bring to a boil lower heat and simmer for 2 minutes, stirring constantly.

  • At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese.

  • 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.

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