Veal Capricciosa
By á-49759
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Ingredients
- 6 cups vegetable oil
- 1 large Spanish onion, chopped
- One 28-ounce can tomatoes, crushed by hand, with their juices
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- Table salt
- 4 cups all-purpose flour
- 8 large eggs, beaten
- 2 large eggplants, peeled and sliced into 1/4-inch rounds
- Twelve 2-ounce milk-fed veal medallions
- 12 thin slices prosciutto, each about 3-by-2 inches,
- 14 to16 ounces fresh whole milk mozzarella, sliced 1/8-inch thick (about 24 slices)
- 1/2 cup Sauternes
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
Details
Preparation
Step 1
Put sauce in the bottom of the pan.
The layer:
breaded/cooked veal cutlet
romano
2 slices of mozzarella on each piece of veal
slice of breaded/cooked eggplant
1 slice prosciutto
1 slice of mozzarella
cover with sauce
add sautern
bake at 400 for 20-25 minutes
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