Veal Mozzarella

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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