Veal Burgers Stuffed With Mozzarella Cheese Recipes

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VEAL MOZZARELLA



Veal Mozzarella image

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 vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta.

Provided by Patti Weiss

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 pounds boneless veal medallions, pounded to 1/4 inch thickness
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground white pepper
¼ cup olive oil
1 pound mozzarella cheese, shredded
½ cup sherry wine
½ cup butter
3 tablespoons all-purpose flour
3 tablespoons sherry wine
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet 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.
  • Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of 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.
  • Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!

Nutrition Facts : Calories 672.9 calories, Carbohydrate 25.4 g, Cholesterol 190.3 mg, Fat 43.3 g, Fiber 0.7 g, Protein 41.8 g, SaturatedFat 21.1 g, Sodium 1194.9 mg, Sugar 1.1 g

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce image

A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)

Provided by Wildflour

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

  • Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
  • Place prosciutto slices on top of each cutlet.
  • Top each with mozzarella cheese.
  • Roll up each cutlet and secure with wooden toothpicks.
  • *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
  • In large skillet. melt butter over med-high heat.
  • Add veal rolls and cook, turning frequently to brown on all sides.
  • Reduce heat to low.
  • Cover skillet and cook 10 minutes or til veal is fork tender.
  • Remove from heat.
  • Transfer rolls to a serving platter, removing toothpicks.
  • Cover with foil and place in warm oven to keep hot.
  • In small bowl, mix flour, pepper and water to make a smooth paste.
  • Add flour mixture to drippings in skillet.
  • Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
  • Add wine and simmer 1 minute longer.
  • Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
  • Sprinkle with chopped parsley.
  • Serve veal rolls with poppy seed noodles if desired.
  • Poppy Seed Noodles:.
  • Cook an 8 oz. pkg. of egg noodles til done, drain.
  • Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
  • Veal and noodles make 4 servings.

Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2

VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE



Veal Burgers Stuffed with Mozzarella Cheese image

Categories     Sandwich     Beef     Cheese     Mushroom     Mustard     Quick & Easy     Mozzarella     Ground Beef     Veal     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 cup shredded mozzarella cheese
1/4 cup finely chopped green onions
1 1/4 pounds ground veal
2 teaspoons Worcestershire sauce
1 teaspoon salt
teaspoon ground black pepper
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
1 teaspoon grated lemon peel
1/2 teaspoon dried rubbed sage
4 4-inch-diameter portobello mushrooms, stemmed
6 tablespoons olive oil
2 garlic cloves, minced
4 large sesame-seed buns, split, toasted

Steps:

  • Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
  • Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
  • Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops.

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