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Veal Mozzarella

Source of Recipe

Ralph's, Philadelphia, PA


List of Ingredients

12 medallions veal, pounded thin (2 oz each)
2 cups flour
2 cups oil
1/2 pound butter
2 tablespoons roux
1/4 cup sherry
24 slices mozzarella, thin sliced


Recipe

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 all.

Roux:
16 ounces chicken broth
6 rounded tablespoons flour
4 ounces water
In mixing bowl, add flour 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 the refrigerator, until needed.