Ingredients
- 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
Directions
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.
Roux:
- 16 ounces chicken broth
- 6 rounded tablespoons flour
- 4 ounces water
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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