Veal Mozzarella

Veal Mozzarella

27
Patti Weiss 14

"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."

Ingredients 1 h {{adjustedServings}} servings 673 cals

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Nutrition

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  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 1259 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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!
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Reviews 27

  1. 31 Ratings

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Patti Weiss
1/28/2006

You ARE supposed to remove ALL the olive oil from the pan before proceeding.

lindseyerin
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!

LINDA MCLEAN
3/9/2007

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!