Veal Scaloppine with Eggplant and Mushrooms

Name: Veal Scaloppine with Eggplant and Mushrooms
Yield: 6 Servings
Ingredients: 1 pound eggplant, cut crosswise into 1/4-inch-thick slices; 4 tablespoons olive oil; 1 cup all purpose flour; 12 2-ounce slices veal top round, pounded to 1/4-inch thickness; 2 tablespoons (1/4 stick) butter; 4 ounces button mushrooms, sliced (about 1 1/2 cups); 1 cup whipping cream; 1/4 cup Madeira; 1 tablespoon porcini powder; 2 tablespoons chopped fresh Italian parsley

By L Opera in Long Beach CA

February 28, 2002

Recipe notes