Veal rustico

By grammadot

Ingredients

• For the veal:
• 3 large eggs, beaten
• 1 cup all-purpose flour
• 2 cups seasoned bread crumbs
• 2 6-ounce veal cutlets, pounded thin
• 6 ounces canola oil
• For the eggplant:
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 2 tablespoons grated parmesan cheese
• 4 thin slices eggplant
• 4 ounces canola oil
• For the tomato-basil sauce:
• 1 cup tomato sauce, homemade or jarred
• 1/4 cup heavy cream
• 1 tablespoon chopped, fresh basil
• 3 tablespoons grated parmesan cheese
• To assemble:
• 2 slices fresh mozzarella
• 4 slices prosciutto di Parma
• Kosher salt and fres

Preparation

Step 1

To make the veal:

1 Place the flour, eggs and bread crumbs in separate shallow bowls or plates, season with salt and pepper, to taste. Dredge the veal cutlet in flour, egg and bread crumbs, coating completely. Place in refrigerator and prepare the eggplant.

To make the eggplant:

2 Line a plate with paper towels, set aside. Using a medium saute pan over medium heat, heat 4 ounces of oil. Place flour in a shallow bowl, season with salt and pepper, to taste. Whisk egg and parmesan in a separate shallow bowl, season with salt and pepper, to taste. Dredge the eggplant in flour, shaking off excess, and dip in egg-parmesan mixture. Cook eggplant 45 seconds per side. Transfer to prepared plate and drain.

To make the sauce:

3 Using a small sauce pan over medium heat, combine the tomato sauce, cream, basil and parmesan. Simmer for 5 minutes, stirring frequently, set aside.

To assemble the Veal rustico:

4 Preheat oven to 350 degrees F. Using a large saute pan over medium heat, heat 6 ounces canola oil. Cook the veal cutlet until golden brown, about 2 minutes per side. Transfer to a baking sheet. Top each veal cutlet with eggplant, prosciutto, tomato-basil sauce and mozzarella. Bake until cheese is bubbly, about 8 minutes.

Makes 2 servings.