Veal with Sherry Sauce

    Veal with Sherry Sauce

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    1hr


    31 people made this

    About this recipe: A simple, yet delectable veal dish. Veal is pan-fried, topped with grated mozzarella, then baked in a buttery sherry sauce. Serve with rice, mashed potatoes or pasta.

    Ingredients
    Serves: 6 

    • 900g boneless veal medallions, pounded to 5mm thickness
    • 125g plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 4 tablespoons olive oil
    • 450g mozzarella cheese, grated
    • 125ml sherry wine
    • 110g butter
    • 3 tablespoons plain flour
    • 3 tablespoons sherry wine
    • salt and pepper to taste

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Mix together the 125g flour, salt and white pepper in a shallow dish. Heat olive oil in a large frying pan 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.
    3. Arrange the veal in a 23x33cm or similar sized baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal and melt butter with 125ml 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.
    4. Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with bread!
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (32)

    by
    12

    I won't cook veal, so I used chicken instead. Added garlic and onion powders to the flour and used more sherry than suggested. This is a lovely, company worthy dish that my whole family loved. Thanks so much Patti!  -  24 Feb 2007  (Review from Allrecipes US | Canada)

    by
    12

    While there shouldn't really be any extra oil after flash sautéing the full 2 pounds of Veal..... if there is, you can certainly remove it before proceeding. I also frequently prepare this with thinly sliced or pounded chicken breasts.  -  27 Jan 2006  (Review from Allrecipes US | Canada)

    by
    11

    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!  -  27 Apr 2007  (Review from Allrecipes US | Canada)

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