Veal Mozzarella

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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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
  • 16 ounces chicken broth
  • 6 rounded tablespoons flour
  • 4 ounces water


Step 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.

Step 2

At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese.

Step 3

Serve 3 pieces of veal on each plate, spoon sauce over all.

Step 4

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.

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