Veal With Sherry Sauce Recipes

SHERRY-LEMON VEAL MEDALLIONS

Sherry-Lemon Veal Medallions image

Categories Sauté Lemon Veal Sherry Spring Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 pound veal scallops, trimmed
1/4 cup all purpose flour
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
2 1/2 teaspoons olive oil
2/3 cup canned low-salt chicken broth
1/3 cup dry Sherry
1 tablespoon fresh lemon juice
1 garlic clove, minced

Steps:

Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.

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

Ingredients

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

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