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Veal Mozzarella
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Tender veal cutlets in a rich sherry butter sauce, perfect for entertaining. Best served with raspberry vinaigrette salad, sautéed greens, crusty Italian bread, and white wine. For a full experience, try it over angel hair pasta.
Ingredients:
  • 2 pounds boneless veal medallions, pounded to 1/4 inch thickness
  • 1 cup all-purpose flour
  • 0.5 teaspoon ground white pepper
  • 0.25 cup olive oil
  • 1 pound mozzarella cheese, shredded
  • 0.5 cup sherry wine
  • 0.5 cup butter
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sherry wine
  • salt and pepper to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a shallow dish, combine 1 cup of flour, salt, and white pepper. Heat olive oil in a large skillet over medium-high heat. Dredge veal medallions in the flour mixture, shaking off excess. Sear for about 1 minute on each side, for a golden crust without fully cooking.
  • Place the veal in a 9x13 inch baking dish and sprinkle mozzarella cheese on top. In the same pan, melt butter with 1/2 cup of sherry over low heat. In a small bowl, combine 3 tablespoons flour and 3 tablespoons sherry, then whisk into the pan. Cook over low heat, stirring, until thickened. Season with salt and pepper. Pour the sherry sauce over the veal and cheese.
  • Bake in a preheated oven for 20 to 30 minutes until the cheese is melted and gooey. Enjoy by sopping up the runny sauce with Italian bread!

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