- 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
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.
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.