- 4
- 15 mins
- 60 mins
Ingredients
- 4 slice veal cutlet 1/4-inch thick
- 1 cup cornmeal
- 1 cup breaadcrumbs
- 1 cup flour
- 6 eggs, beaten with 1/4 cup water
- 2 cups olive oil
- 4 slices eggplant, 1/4-inch thick
- 1 1/2 sticks butter
- 1 pound mushrooms, sliced
- 1/2 pound artichoke hearts
- 2 cups Madeira wine
- 1/2 pound mozzarella chees cut in 1/4-inch slices
Preparation
Step 1
Tenderize the veal by pounding it lightly with a meat tenderizer.
Heat the oil in a large skillet, over medium-high heat.
Mix the cornmeal with the breadcrumbs.
Place the flour, cornmeal mix and egg wash in separate shallow bowls or disposable plastic plates.
Dredge veal cutlets in the flour then into the egg wash and finally into the cornmeal mix. Set breaded veal cutlets aside for at least 10 minutes.
Dredge the eggplant in the flour and then into the egg wash (do not coat with the cornmeal mixture). Place the coated eggplant in the hot oli and saute on both sides until golden brown. Remove from pan and sert aside.
Place the coated veal cutlets in the hot oil and saute on both sides until golden brown. Remove from pan and set aside.
Discard the oil.
In the same saute pan, melt half the butter (3 oz.). Add the sliced mushrooms and artichokes. Saute until tender. Remove the pan from the stove. Add the Madeira. Return pan to the heat and simmer until it starts to reduce.
Place the veal cutlets back into the saute pan. Top with the eggplant and mozzarella. Add the remaining 3 tablespoons butter. Cover and continue to cook until the cheese has melted.
Serve with a side of grilled vegetables and mashed red bliss potatoes.