33 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 9
  • 3 Rating Star 6
  • 2 Rating Star 4
  • 1 Rating Star 1

Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. Excellent for dinner parties. I serve this with a salad tossed with raspberry vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta.

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.

  • Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.

  • Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!

Nutrition Facts

672.91 calories; 41.77 g protein; 25.37 g carbohydrates; 43.31 g fat; 190.31 mg cholesterol; 1194.88 mg sodium.Full Nutrition


Reviews (28)

Read All Reviews

Most helpful positive review

LINDA MCLEAN
03/09/2007
I won't cook veal so I used chicken instead. Added garlic and onion powders to the flour and used more sherry than suggested. This is a lovely company worthy dish that my whole family loved. Thanks so much Patti!
(12)

Most helpful critical review

Anonymous
04/21/2011
I have to say this recipe is far too oily. I wiped out the pan and cut back on the butter but it is not a healthy recipe and one I would never serve again. Sorry.
(3)
33 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 9
  • 3 Rating Star 6
  • 2 Rating Star 4
  • 1 Rating Star 1
LINDA MCLEAN
03/09/2007
I won't cook veal so I used chicken instead. Added garlic and onion powders to the flour and used more sherry than suggested. This is a lovely company worthy dish that my whole family loved. Thanks so much Patti!
(12)
Patti Weiss
01/02/2017
While there shouldn't really be any extra oil after flash sautéing the full 2 pounds of Veal..... if there is you can certainly remove it before proceeding. I also frequently prepare this with thinly sliced or pounded chicken breasts.
(12)
lindseyerin
04/27/2007
My favorite Veal recipe!!... you have to season the meat well before putting on the flour mixture otherwise the Veal doesn't have a lot of flavor--An all-purpose spice works extremely well!
(11)
Anonymous
05/22/2004
Great Dish. The only change I made was to deglaze the pan after browning the veal with the 3 Tsp of sherry and use that to prepare the sauce.
(8)
Anonymous
07/22/2009
Love this recipe. If you are a cheese lover this is a must! Very decadent. The only thing I would advise is you must use good veal and if it is too thick pound it thin. A keeper for me thanks!!
(7)
Doyle123
10/19/2010
Holy cannoli! This dish was fantastic. My children actually asked for 3rd helpings. I am making this for my next dinner party.
(6)
CWilson
01/05/2006
This was great but I agree it was a bit oily. I decreased the olive oil and did deglaze the pan with the butter but next time I think I'd drain the excess oil out first. I also halved the butter substituted sliced provolone for the mozzarella and added mushrooms. Served over rice and with wilted spinach (cooked in the same frying pan I used after making the sauce with a little garlic) it was yummy!
(5)
MountainMouse
02/23/2009
I didn't have the veal so I used chicken. When trying to make the sauce it was way too thick so I had to add more sherry to try and make it more of a sauce than an odd crust. The problem was once the meal was done and on my plate the sherry was too much. Overall with less sauce this recipe could be a good one.
(4)
Anonymous
07/07/2008
This is one of the best recipes I have ever gotten off this site. I prepared it exactly the way the directions were outlined and it was absolutely scrumptious!
(3)