Veal Sorrentino
4 veal scaloppine, cut from the top round, thinly sliced and pounded
4 slices of prosciuto
4 slices of mozzarella cheese
4 slices of eggplant
2 eggs
flour, spread on a plate
bread crumbs, spread on a plate
2 tablespoons of butter
1 cup vegetable oil
1/4 cup olive oil
1/2 cup marinara sauce
1/2 cup sherry wine
1/2 cup chicken broth
Salt & Pepper to taste
Lightly beat the eggs in a deep dish, using a fork or a whisk.
Heat vegetable oil in a medium saute pan over high heat. Dredge slices of
eggplant in flour, then dip in the egg coating both sides. Turn the
eggplant in the bread crumbs pressing firmly on each side. Place
eggplant in oil and cook until browned on both sides. Remove eggplant and
place on paper towels
Preheat oven to 350 degrees.
Heat olive oil in large saute pan over medium heat. Dredge both sides of
the scaloppine in flour, shake off excess flour, then place into the pan.
Saute the veal until lightly browned on both sides, drain oil and return to
heat.
Add the 2 tablespoons of butter. On each slice of veal place one slice of
prosciutto, one slice of eggplant, a little marinara sauce, then one slice of
mozzarella.
Add sherry wine and broth, then place a drop of marinara on top of each slice of
mozzarella, and season with salt and pepper. Simmer for about 5 minutes
then place pan in oven.
Cook in oven until the mozzarella is melted.
Remove pan from the oven and transfer the scaloppine to a warm plate. If
the juices in the pan are thin and runny, turn the heat up to high and reduce
them, scraping loose with a wooden spoon any cooking residue from the bottom and
sides of the pan, until it has the density of sauce. Pour sauce over
scaloppine and serve.