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Recipes

Veal Scaloppine with Eggplant and Mushrooms

By L Opera in Long Beach CA

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.

    Step 2

    Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.

    Step 3

    Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate.

    Step 4

    Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper.

    Step 5

    Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.

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