Veal Mozzarella Recipe

Name: Veal Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Dredge veal in flour.
2
Saute veal in oil for 2 minutes on each side.
3
When done, drain oil, add butter, roux and sherry.
4
Bring to a boil lower heat and simmer for 2 minutes, stirring constantly.
5
At this point, layer 2 mozzarella slices on each piece of veal.
6
Put pan under broiler to melt cheese.
7
Serve 3 pieces of veal on each plate, spoon sauce over all.
8
In mixing bowl, add flour to water while whisking.
9
Mixture must be smooth, with no lumps.
10
Bring chicken broth to a boil.
11
When boiling, whisk in flour mixture, again making sure there are no lumps.
12
Allow to cool,then store, covered, in the refrigerator, until needed.
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

3106

kcal

Calories

212

Fat

182

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 (2-ounce) medallions milk-fed veal, pounded thin, 2 cups flour, 2 cups vegetable oil, 1/2 pound butter, and more.

Yes, Veal Mozzarella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions