Veal Mozzarella

By Patti Weiss

3.88 / 5

30min

30min

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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