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My review
Veal Mozzarella
Patti Weiss
"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."
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Ingredients
1 h servings 673 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 673 calories; 43.3 g fat; 25.4 g carbohydrates; 41.8 g protein; 190 mg cholesterol; 1195 mg sodium. Full nutrition
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Reviews
Read all reviews 2833 Ratings
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Most helpful positive review
2/24/2007
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. T...
Most helpful critical review
2/22/2009
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, ...
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2/24/2007
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. T...
1/28/2006
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...
4/27/2007
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!
5/22/2004
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.
7/21/2009
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, t...
10/18/2010
Holy cannoli! This dish was fantastic. My children actually asked for 3rd helpings. I am making this for my next dinner party.
1/5/2006
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 bu...
2/22/2009
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, ...
4/21/2011
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.