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VEAL SORRENTINO

SO DELICIOUS.





List of Ingredients



• 4 VEAL SCALOPPINE,THINLY SLICED AND POUNDED THIN
  
• 4 SLICES OF PROSCUITTO
  
• 4 SLICES MOZZARELLA CHEESE
  
• 4 SLICES OF EGGPLANT THINLY SLICED
  
• 2 EGGS
  
• FLOUR
  
• BREAD CRUMBS
  
• 2 TABLESPOONS 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 AND PEPPER TO TASTE
  
• MARINARA SAUCE:
  
• 4 GARLIC CLOVES SLICED IN HALF
  
• 35 OUNCE CAN OF IMPORTED ITALIAN TOMATOES
  
• 3 BASIL LEAVES CHOPPED
  
• 1/4 CUP OLIVE OIL
  
• 1/2 TEASPOON OREGANO
  
• SALT AND PEPPER TO TASTE
  






Instructions



1. PREPARE MARINARA SAUCE:
   HEAT OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HIGH HEAT. ADD GARLIC, SAUTE UNTIL SOFT AND LIGHTLY BROWNED. CRUSH THE TOMATOES AND ADD WITH THEIR JUICES. ADD SALT, PEPPER, BASIL AND OREGANO. BRING TO A BOIL, THEN LOWER HEAT TO A SIMMER AND COOK FOR 20 TO 30 MINUTES. IF SAUCE IS GETTING THICK, ADD A LITTLE WATER TO THIN OUT WHILE COOKING.
   
2. LIGHTLY BEAT EGGS IN A DEEP DISH, USING A FORK.
   
3. HEAT VEGETABLE OIL IN A MEDIUM SAUTE PAN OVER HIGH HEAT. DREDGE SLICES OF EGGPLANT IN FLOUR, THEN DIP IN THE EGG MIXTURE COATING BOTH SIDES. PLACE THE EGGPLANT IN THE BREAD CRUMBS PRESSING FIRMLY ON EACH SIDE. PLACE IN OIL AND COOK UNTIL BROWNED ON BOTH SIDES. REMOVE AND PLACE ON PAPER TOWELS.
   
4. PREHEAT OVEN TO 350°.
   
5. HEAT OLIVE OIL IN A LARGE SAUTE PAN OVER MEDIUM HEAT. DREDGE BOTH SIDES OF THE VEAL IN FLOUR, SHAKE OFF EXCESS FLOUR, THEN PLACE IN SAUTE 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 PROSCUITTO, ONE SLICE OF EGGPLANT, A LITTLE MARINARA SAUCE, THEN ONE SLICE MOZZARELLA CHEESE, ADD A DROP OF MAMRINARA SAUCE ON TOP OF EACH SLICE OF MOZZARELLA AND SEASON WITH SALT AND PEPPER.
   
6. MIX SHERRY WINE WITH BROTH AND POUR INTO PAN. SIMMER FOR ABOUT 5 MINUTES THEN PLACE PAN IN OVEN, COOK UNTIL MOZZARELLA IS MELTED.
   
7. REMOVE PAN FROM OVEN AND TRANSFER THE SCALOPPINE TO A WARM PLATE.
   
8. IF THE JUICES IN THE PAN ARE THIN AND RUNNY, TURN THE HEAT UP TO HIGH AND REDUCE, SCRAPING LOOSE WITH A WOODEN SPOON ANY RESIDUE FROM THE BOTTOM AND SIDES OF THE PAN UNTIL IT BECOMES A DENSE SAUCE. POUR SAUCE OVER SCALLOPPINE AND SERVE WITH A SIDE OF PASTA AND SAUCE.
   






Final Comments


ABSOLUTELY FABULOUS.