Be the first to Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 12 (2-ounce) medallions milk-fed veal, pounded thin
- Kosher salt and freshly ground pepper
- 2 cups flour
- 1 cup vegetable oil
- 1/4 cup sherry wine
- 3 Tablespoons butter
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 24 thin slices mozzarella
Preparation:
Sprinkle veal medallions with salt and pepper. Place flour in a shallow soup bowl. Dredge veal in the flour. Reserve 3 tablespoons of the flour and discard the rest.
Fry veal 2 to 3 minutes on each side in hot oil in a deep, heavy skillet. Place veal on a jelly roll pan in a single layer as they are done.
Drain oil from the skillet (but do not wash) and deglaze the pan by adding the sherry wine. Stir and scrape up any browned bits, cooking until wine has reduced by half and thickens. Add butter. When butter has melted, stir in reserved 3 tablespoons of flour. Cook, stirring constantly over medium heat, for 3 minutes. Slowly whisk in the chicken broth. Continue stirring until thickened, then whisk in the cream. Simmer until desired gravy consistency is reached. Keep warm.
Place 2 slices mozzarella on each veal medallion. Place tray under broiler until cheese has melted.
To serve, place 3 veal medallions on each plate and top with pan gravy.
Yield: 4 servings
Fry veal 2 to 3 minutes on each side in hot oil in a deep, heavy skillet. Place veal on a jelly roll pan in a single layer as they are done.
Drain oil from the skillet (but do not wash) and deglaze the pan by adding the sherry wine. Stir and scrape up any browned bits, cooking until wine has reduced by half and thickens. Add butter. When butter has melted, stir in reserved 3 tablespoons of flour. Cook, stirring constantly over medium heat, for 3 minutes. Slowly whisk in the chicken broth. Continue stirring until thickened, then whisk in the cream. Simmer until desired gravy consistency is reached. Keep warm.
Place 2 slices mozzarella on each veal medallion. Place tray under broiler until cheese has melted.
To serve, place 3 veal medallions on each plate and top with pan gravy.
Yield: 4 servings
