Best Veal Mozzarella Recipes

VEAL BURGERS STUFFED WITH MOZZARELLA CHEESE

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.

VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO

Steps:

• Pound the veal until thin.
• Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
• Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
• Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
• Roll the bundles in the flour and shake off excess.
• Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
• Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
• Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.

VITELLO BOCCE-- VEAL MEDALLIONS WITH PROSCIUTTO & MOZZARELLA

Steps:

• Over high heat, preheat a sauté pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden.
• Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Sauté until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato purée, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan.
• Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot.
• Suggested wines:.
• 2002 Frescobaldi Nippozano Riserva Chianti.
• 2000 Franco Fiorina Barbaresco.

VEAL MOZZARELLA

Steps:

• 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.
• 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.

VEAL MOZZARELLA

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!