a mocha dessert with less sugar than typical cakes. Verify that the amount of sugar substitute you use is equal to 1/2 cup of white sugar.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds boneless veal medallions, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- ¼ cup olive oil
- 1 pound mozzarella cheese, shredded
- ½ cup sherry wine
- ½ cup butter
- 3 tablespoons all-purpose flour
- 3 tablespoons sherry wine
- salt and pepper to taste
Instructions
- 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 9×13 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
| Calories | 673 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 21 g |
| Sodium | 1195 mg |
| Sugars | 1 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I no longer Buy veal but make this with very thinly pounded chicken cutlets and it’s even better. Someone posted her fresh mozzarella recipe here? You do not use fresh mozzarella in this recipe.
Tried it and loved it. I had to try several attempts at the roux otherwise it separated and I had greasy clumps. Third time was a charm. Very tasty
Made this recipe twice- once just because my son wanted veal (I know…strange, but his grandmother made it for him!), and it was so good, I made it again for Father’s Day. It was a big hit, although there was a bit of a problem the day before. I had ordered Veal Cutlets, but ended up with the patties. There were was no breading on them, and it still turned out good. But I did prefer it with the Cutlets- a little leaner. I served with a green salad, fresh bread, and with angel hair pasta. Very decadent for a special day, and my husband got a break from grilling!!
This was delicious. Made a couple of changes – veal blade chops instead of cutlets, thick slices of mozzarella instead of shreds, added sliced baby bella mushrooms – and served with some artichokes to dip in the extra butter sauce. So very unhealthy, and not so easy on the budget, but once or twice a year? Oh yeah.
This was very bland.. I do not understand why the recipe does not deglaze the pan, which I did, I also fried some garlic in the butter before browning the veal. I added basil, a little oregano, onion powder, parm cheese and garlic powder… Even with all the added ingredients the dish was still bland. I am sorry, I will not make it again
Thinking of making this New Year’s Eve . Wondering about sides. patti made pasta, but didn’t say anything about sauce. one review said rice so I am heading in that direction. Any other side suggestions?
sorry, just didn’t work for me at all – the sauce didn’t become smooth, curdled and when baked it came quite tastless… sorry
Loved this recipe!! I didn’t season my veal at all, the recipe was perfect the way it is. Absolutely wonderful!
I cut some of the oil, and since I’m not a fan of wine in my food I only put a small amount of wine, just enough to deglaze, and substituted stock for the rest of the liquid in the sauce. Delish!
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.
I found this to be very salty, and very oily!! DO NOT ADD SALT TO THE SAUCE!!! I also threw out the first sauce I made according to the recipe. I used 1/2 the amount of butter added chiken broth and white wine. I would also say to add garlic to the butter for taste. Not something I would make again.
Holy cannoli! This dish was fantastic. My children actually asked for 3rd helpings. I am making this for my next dinner party.
This would have been a whole lot better if the sherry was taken out of the recipe. I thought I would try one more dish with sherry, but now I know I can’t stand the taste of wine in my food. But, I don’t even like wine without it in my food.
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, thanks!!
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, once the meal was done and on my plate, the sherry was too much. Overall, with less sauce, this recipe could be a good one.
Overall an average recipe. It needs a little doctoring.
This is one of the best recipes I have ever gotten off this site. I prepared it exactly the way the directions were outlined and it was absolutely scrumptious!
LOVE THIS! Just make sure you don’t overlap the veal pieces. That way each piece gets enough sauce and cheese! Iain’s mom loves this receipe.
I had trouble making the sauce. It kept coming out too thick and the flour went chunky, so it didn’t do anything good for the dish.
I thought this was a good recipe, but not a great recipe. I think I found the cheese a little overwhelming. My husband liked it a lot though and has requested that I make it again. So I will try it again, adjusting some of the ingredients to my taste. Thanks.
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!