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Veal Capricciosa
Description
By Chef Jimmy Rubino Jr. (Ralph's Italian Restaurant, PA)Makes 4 to 6 servings
Ingredients
6 cups crisco pure canola oil
1 (28 ounce) can of hand-crushed tomatoes
1 tablespoon salt
1 teaspoon black pepper
2 large peeled eggplant
4 cups flour
8 beaten eggs
12 (2 ounce) milk-fed veal medallions
1/4 cup grated pecorino romano cheese
12 thin slices (3-by-2-inch) prosciutto
24 slices (1/8-inch thick) mozzarella cheese
1/2 cup sauterne wine
1/4 cup fresh chopped parsley
Methods/steps
saut? onion in 1 cup crisco pure canola oil until golden in color. add tomatoes, salt, and black pepper to 4- quart pot. bring to a boil, lower flame, and simmer for 45 minutes. while sauce is cooking, slice eggplant into 1/4-inch slices. dip in flour, then add beaten egg and saut? in 3 cups vegetable oil on both sides for 2 minutes each, until all eggplant is cooked. place eggplant on paper towels to drain off oil.
dip veal in flour and saut? in 2 cups of crisco pure canola oil on both sides for 1 minute each. place veal on white paper towels to drain. coat bottom of large frying pan with 1 cup of sauce. add veal in a single layer and sprinkle each piece with the romano cheese evenly. layer each piece with 1 piece of eggplant, 1 piece of prosciutto, and 2 pieces of mozzarella. top with remaining sauce and sauterne wine and bake in a preheated oven at 375°F for 45 minutes.
serve 3 pieces of veal on each plate and garnish with fresh parsley.
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