Recipe courtesy of Ralph's Italian Restaurant

Veal Mozzarella

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Roux:

16 ounces chicken broth

6 rounded tablespoons flour

4 ounces water

Directions

  1. 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.
  2. At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese.
  3. Serve 3 pieces of veal on each plate, spoon sauce over all.

Roux:

  1. 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.