1-1/4 cups olive oil
4 slices of eggplant
flour, spread on a plate for dredging
bread crumbs, spread on a plate
4 veal scaloppine, cut from the top round, thinly sliced and pounded
2 tablespoons of butter
4 slices of prosciuto
4 slices of mozzarella cheese
1/2 cup sherry wine
1/2 cup chicken broth
1/2 cup marinara sauce
Salt & Pepper to taste
Lightly beat the eggs in a
deep dish, using a fork or a whisk.
Heat 1 cup of the olive 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
Preheat oven to 350 degrees.
Heat remaining 1/4 cup of 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.