Monday, March 8, 2010

Veal Sorrentino

Perfect for your grand Italian course, Veal Sorrentino is something that is usually missing in most of the menus.The dish primarily has veal(calf) and eggplant blended with mozzarella cheese and prosciutto. if Veal is not your thing, toss some chicken in its place and enjoy it with Marinara Sauce.

Veal Sorrentino

What You Need:

* Eggplant, 4 slices
* Butter, 2 tablespoons
* Olive Oil,1-1/4 cups
* Veal Scaloppine,4(The veal should be sliced thinly and cut from the top)
* Prosciutto,4 slices
* Mozzarella Cheese,4 slices
* Chicken Broth,1/2 cup
* Serry Wine,1/2 cup
* Marinara Sauce,1/2 cup
* Spread flour and bread crumbs on separate platters.
* Salt and Pepper to taste

How to make:

* Beat eggs,lightly in a deep dish
* Take one cup Olive Oil and heat in a saute pan of medium depth over high heat
* Brush the eggplant in flour laid out on a plate.Dip the flour covered eggplant in the whisked egg.
* Press the eggplant into the bread crumbs.Do the same on both the sides.
* Put the eggplant in oil and cook until it becomes brown.
* Take the eggplants out of the oil and remove the extra oil by placing them on paper towels.
* Heat the oven to 350 degrees
* In a large saute pan,put the remaining olive oil(1/4 cup) and heat it over medium heat.
* Dip the scaloppine in flour and put it into a pan after shaking off the excess flour.
* Cook the veal until it becomes light brown on both the sides.Drain the oil and put the veal back over the heat.
* Add butter(2 tbsp) in the pan and place one slice of eggplant and prosciutto on each side of the veal alongwith one slice of mozzarella and a little marinara sauce.
* To that,add sherry and broth.Put a drop of Marinara over each slice mozzarella and finally add salt and pepper to bring that essential taste.
* For 5 minutes,simmer the assortment and finally place it in the preheated oven.
* Cook the veal until mozzarella melts till you like it.Take out the pan containing veal,from the oven and put it on a warm platter.
* Turn the heating up In case the juices in the pan are thin to reduce them to a particular consistency.Scrape the residue with a wooden spoon.
* Pour the sauce and serve.

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