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Рецепт Veal Scaloppine With Eggplant
by CookEatShare Cookbook

Veal Scaloppine With Eggplant
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Ингредиенты

  • 4 slices eggplant (about 5-6" wide)
  • 1 pound veal scaloppine, cut into 12 pcs
  • 1 c. flour, for dredging
  • 3 Tbsp. seasoned Italian bread crumbs
  • 4 very thinly sliced proscuitto (optional)
  • 3 Tbsp. fresh parsley, chopped
  • 1/4 tsp. each garlic and onion pwdr
  • 4 slices each mozzarella and provolone cheese
  • Parmesan, for sprinkling
  • 1/2 c. dry white wine
  • freshly grnd black pepper, to taste
  • pats of butter, to serve
  • 1/2 c. any tomato-based pasta sauce

Инструкции

  1. Lightly salt eggplant and sandwich it between two food-safe paper towels. Place under a weight such as a heavy frying pan and leave for 30 min. (This extracts the bitter juices from the eggplant).
  2. In a shallow tray, stir together flour, bread crumbs, chopped parsley, and garlic and onion pwdr till well combined. Lightly dredge the veal in the seasoned flour.
  3. Heat 1 Tbsp. of butter in a skillet and saute/fry several pcs of veal at a time till lightly browned, adding butter as needed. (A combination of extra virgin extra virgin olive oil and butter may be used for the sauteing.)
  4. Dredge eggplant in the remaining seasoned flour and saute/fry till lightly browned.
  5. Use olive to lightly grease the bottom of an ovenproof casserole, and arrange the eggplant along the bottom; cover with slices of prosciutto, mozzarella, and provolone and a sprinkling of Parmesan cheese.
  6. Add in wine and a touch of freshly grnd black pepper.
  7. Bake in a preheated 400 degree oven for 5-10 min, or possibly till cheese melts.
  8. Remove from oven and divide into 4 servings; top each with a pat of butter and a few Tbsp. heated pasta sauce and a sprinkling of freshly grated Parmesan cheese.