Veal Mozzarella Best Dishes

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Veal Mozzarella

"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 French dressing and goat cheese crumbles, veggies sauteed in garlic and olive oil, Italian bread, and masses of white wine! Go all out - you could additionally serve this over angel hair pasta."

Ingredients :

2 pounds boneless veal medallions, pounded to at least one/four inch thickness
1 cup all-motive flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup olive oil
1 pound mozzarella cheese, shredded
half of cup sherry wine
half of cup butter
3 tablespoons all-cause flour
3 tablespoons sherry wine
salt and pepper to flavor

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Preheat the oven to 350 stages F (175 levels C).
Mix collectively the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a big skillet over medium-excessive heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on every aspect, simply to brown but not prepare dinner via.
Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the pinnacle. Clean out the pan from the veal, and melt butter with half of cup of sherry over low warmth. In a small bowl, blend the three tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low warmness till the combination is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.
Bake for 20 to 30 minutes inside the preheated oven, till cheese is melted and gooey. Sauce might be runny. Soak it up with Italian bread!

Notes :

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