- Veal Scaloppine with Mushrooms and Eggplant
- (Scaloppine di Vitello ai Funghi e Melanzane)
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
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.
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