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Veal Capricciosa


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  • 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



Step 1

Put sauce in the bottom of the pan.

The layer:

breaded/cooked veal cutlet
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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