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Veal Scaloppine with Mushrooms and Eggplant
Veal Scaloppine with Mushrooms and Eggplant
(Scaloppine di Vitello ai Funghi e Melanzane)
 
 
Ingredients:

1 lb eggplant, cut crosswise into 1/4-inch-thick slices
4 tablespoons extra virgin olive oil

1 cup all purpose flour
12 2-ounce slices veal top round, pounded to 1/4-inch thickness
2 tablespoons (1/4 stick) butter
4 ounces button mushrooms, sliced (about 1 and 1/2 cups)
1 cup whipping cream
1/4 cup Madeira
1 tablespoon porcini powder
2 tablespoons chopped fresh Italian parsley

Directions:

Place eggplant on 2 large baking sheets.

Sprinkle with salt.

Let stand 20 minutes.

Rinse under running water and pat dry.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

Working in batches, saute eggplant until crisp-tender, about 2 minutes per side.

Arrange decoratively on large platter.

Place flour on plate.

Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.

Sprinkle veal slices with salt and pepper; dredge veal in flour.

Working in batches, saute veal until brown, about 1 minute per side.

Transfer to plate.

Melt butter in same skillet over medium-high heat.

Add sliced mushrooms and saute until brown, about 3 minutes.

Stir in cream, Madeira, and porcini powder.

Simmer until sauce thickens slightly, about 2 minutes.

Add veal to skillet.

Simmer until veal is heated through and coated with sauce, about 2 minutes.

Season with salt and pepper.

Arrange veal in center of platter with eggplant.

Spoon sauce over veal.

Sprinkle with parsley and serve. Serves 6.

That's it!
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