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 wine
24 slices mozzarella, sliced thin
Instructions
Dredge veal in flour. Saute veal in oil for 2 minutes on each side. When done, drain oil, add butter, roux and sherry. Bring to a boil lower heat and simmer for 2 minutes, stirring constantly. At this point, layer 2 mozzarella slices on each piece of veal. Put pan under broiler to melt cheese. Serve 3 pieces of veal on each plate, spoon sauce over and serve.
Roux:
16 ounces chicken broth
6 rounded tablespoons flour
4 ounces water
1 teaspoons kitchen bouquet (for color)
In mixing bowl, add flour and kitchen bouquet to water while whisking. Mixture must be smooth, with no lumps. Bring chicken broth to a boil. When boiling, whisk in flour mixture, again making sure there are no lumps. Allow to cool, then store, covered, in refrigerator.
Yield: 4 servings
Credits
Recipe from: Ralph's Market chain
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