Recipe: Re: This one is for veal but I'm sure you could substitute chicken (more)

VEAL SCALOPPINE SORRENTINO
Il Villino
53 Franklin Turnpike
Waldwick, NJ
(201)-652-8880
Ingredients
2 tablespoon olive oil
3 thin slices of Italian baby eggplant, dusted with flour
3 slices of veal scaloppine (about 2 ounces each)
salt and pepper to taste
all-purpose flour
1/8 cup white wine
1 tablespoon brown sauce
1/2 cup Italian plum tomatoes, peeled, seeded and chopped
3 very thin slices of prosciutto
3 thin slices of mozzarella cheese
2 tablespoons butter


Preparation
In a skillet over high heat add the oil. When the oil forms a haze, add the eggplant and saute until golden brown
on both sides. Remove and drain over paper towels.
Pour off the oil and return the skillet to the heat. Season the veal with salt and pepper and dust lightly with flour.
Add the butter and heat over medium-high heat until the butter is melted. Saute the veal until it is lightly browned
on both sides (about 1 minute per side) and remove the skillet from the heat. Place the slices of veal into a baking
dish. Top each slice with a slice of prosciutto, then a slice of sauteed eggplant and then a slice of mozzarella
cheese.
Reheat the skillet over medium heat and de-glaze the pan with the white wine. Add the brown sauce and the
tomatoes and simmer for about 5 minutes. Strain the sauce and keep warm.
Assembly: In a preheated oven at 375 F, place the baking dish with the veal. Bake until the cheese melts. Place the
veal laminates on a preheated plate and surround them with the sauce. Serve immediately. Serves l.