- mix flour,salt pepper on plate.
- dredge veal and set aside.
- heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
- add marsala to deglaze pan, add chicken broth and reduce by half.
- add veal and mushrooms to pan to heat through.
Recipe by Chia - www.food.com
Veal Sorrentino (Vitello alla Sorrentino) is like a layered sandwich of veal,
prosciutto, eggplant, and cheese baked in the oven. This dish can also be
made without the eggplant and it is just as delicious.
4 (1/4-inch thick) slices eggplant
1/2 cup flour
Salt and pepper
1 egg, lightly beaten with 1 tablespoon water
1/2 cup Italian-flavored breadcrumbs
6 tablespoons olive oil, divided
4 slices veal cutlets
2 tablespoons butter
2 medium tomatoes, seeded and diced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
4 slices prosciutto
8 (1/4-inch thick) slices mozzarella cheese
1/4 cup grated Parmesan or pecorino cheese
Dredge the eggplant slices in flour seasoned with salt and pepper. Dip the
slices in the egg and then coat with breadcrumbs. Heat 3 tablespoons oil in a
skillet over medium-high heat. Saute the eggplant slices until golden brown on
both sides. Transfer the slices to a paper-towel lined plate; set aside.
Preheat oven to 425 degrees F.
Wipe out the skillet with a paper towel.
Heat 2 tablespoons of oil and butter in the skillet over medium-high heat.
Dredge the veal slices in the seasoned flour. Saute the veal in the skillet for 1
minute on each side. Transfer the veal to a baking dish; arrange in a single
In a small saucepan, combine the tomatoes, parsley, oregano, and 1
tablespoon oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes
begin to soften.
Place one slice of prosciutto on each veal slice; fold the prosciutto to fit.
Add one slice of cooked eggplant on top of each. Place 2 slices of mozzarella
in a single layer on top. Spoon an equal amount of tomato mixture over each.
Sprinkle with some of the grated Parmesan cheese. Bake for 5 minutes, or
until the cheese is melted and bubbly.
Recipe by mangiabenepasta.com