Veal Capricciosa

By á-49759

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

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