Mozzarella Veal Schnitzel

    Mozzarella Veal Schnitzel

    (32)
    3saves
    1hour


    31 people made this

    Dusted in seasoned flour then cooked in sherry after being browned and topped with mozzarella cheese. A tasty midweek meal that will melt in your mouth.

    Ingredients
    Serves: 6 

    • 1kg boneless veal steaks, pounded to 1/2cm thickness
    • 1 cup (130g) plain flour
    • 1 teaspoon salt, or to taste
    • 1/2 teaspoon ground white pepper
    • 1/4 cup olive oil
    • 500g mozzarella cheese, grated
    • 1/2 cup sherry wine
    • 130g butter
    • 1/4 cup plain flour
    • 1/4 cup sherry wine
    • salt and pepper, to taste

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C.
    2. Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large frying pan over medium-high heat. Dust veal 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 20x30cm baking dish. Sprinkle cheese over the top. Wipe out the frying pan until clean then melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 1/4 cup flour with 1/4 cup 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 Italian bread!
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    Reviews and Ratings
    Global Ratings:
    (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 USA and 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 USA and 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 USA and Canada)

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