Home About Us Programs Services Photo Gallery Radio Interviews Newsletters Testimonials Links Recipe of the Week Contact Us

Veal Sorrentino

I first had this dish in New York when I was visiting family there. Believe me when I tell you that this is one of those dishes you won't know how you lived without after you try it!

Based on all the many steps that it takes to make this dish I can see why it is usually served from the kitchen of a full service restaurant.

As a home cook I've modified my recipe so that the components of the dish can be made ahead of time. With a final flourish you can assemble the veal stacks, bake it off and serve a piping hot meal.

Accompany this delicacy with fresh baked bread and a crisp salad. Enjoy the compliments you are about to receive as the cook ...... your guests will be impressed!

Ingredients:

*1 Japanese eggplant
*5 veal scaloppini
*5 slices prosciutto
*Flour
*Seasoned Italian bread crumbs
*Approximately 1 3/8 cups EVOO divided
*2 eggs divided
*Fresh Mozzarella cheese
*Parmesan cheese
*2 Tablespoons butter
*1/2 cup dry white wine
*1/2 cup smokey chicken stock
*1 teaspoon Worchestershire sauce
*1 teaspoon soy sauce
*1 teaspoon whole grain mustard
*1 cup diced tomatoes seeds removed
*1/3 cup fresh chopped parsley
*1/2 cup of you favorite marinara sauce
*Your favorite pepper that isn't hot (I like banana peppers)
*Kosher salt
*Cracked black pepper

Eggplant:

Peel and cut the eggplant into slices about 3/8" thick.

Degorge the eggplant by placing the slices on a sheet tray and salting them heavily on both sides with kosher salt. Allow the slices to sit for 1/2 hour. You will see a brown liquid on the slices.

When ready rinse the slices and pat them dry.

Meanwhile prepare a dredging station with three large bowls.

In the first bowl add flour and season it to taste with salt and pepper.

In the second bowl beat an egg thoroughly while adding a Tablespoon of water.

Prepare the last bowl by adding seasoned Italian bread crumbs along with freshly grated parmesan cheese to taste.

Dredge each of the eggplant slices through the flour.

Dip the floured covered slices into the egg bath making sure to cover both sides.

Press the eggplant into the bread crumbs on both sides until the slice is completely covered.

Set the slices aside and allow them to rest for 5 minutes before frying.

In the meantime heat approximately 1 cup EVOO in a large sauce pan over high heat.

Cook the eggplant slices in the hot oil until they are nicely browned on both sides.

Remove the slices and place them on paper towels to eliminate the excess oil.

Set them aside until they cool to room temperature. Cover them with a paper towel and refrigerate them until you are ready to use.

Drain the pan of oil and wipe it dry to prepare for cooking the veal.

Veal:

Start heating approximately 1/4 cup of EVOO over high heat.

Place the scaloppini in a single layer in a freezer bag and lay them flat on your counter top. Use a mallet to pound the veal very thin. Refrigerate until ready to use.

Set up a dredging station with two bowls.

In the first bowl add flour and season it to taste with salt and pepper.

In the second bowl beat an egg thoroughly while adding 1 Tablespoon of water.

Dredge each of the scaloppini through the flour on both sides.

Dip the floured covered slices into the egg bath making sure to cover both sides.

Lay the veal in the hot oil and cook for approximately 1 1/2 minutes on each side until lightly browned.

Remove the veal and place them on paper towels to eliminate the excess oil. Gently pat the top of each scaloppini with paper towels to remove excess oil.

Line a sheet pan with aluminum foil and spray it lightly with cooking spray. Place the veal onto the tray and refrigerate until you are ready to use.

Sauce:

Melt two Tablespoons of butter in a small pan.

Add the wine, chicken broth, Worcestershire sauce, soy sauce, mustard, tomatoes and parsley to the pan. Salt and pepper the sauce to taste.

Bring the mixture to a boil until the tomatoes just start to soften.

Remove the sauce from the heat and refrigerate until you are ready to use.

Garnish:

Remove the seeds and cut your pepper into strips 1/2" wide and 4" long. You will need two strips for every veal scaloppini.

Sautee the strips in EVOO until they are just soft enough to bend.

Salt to taste and place them on paper towels to drain.

Refrigerate the peppers until you are ready to use them.

Assemble: