Name: Veal Mozzarella
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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; 16 ounces chicken broth; 6 rounded tablespoons flour; 4 ounces water

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:

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ralph's, Philadelphia, PA

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Veal Mozzarella

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