Scaloppine di Vitello alla Sorrentina

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Scaloppine di Vitello alla Sorrentina

For two people:

  • 4 veal scaloppine
  • 4 slice of eggplant
  • 1/2 cup tomato sauce
  • 1/4 cup marsala wine
  • 2 eggs
  • One fresh mozzarella
  • Fresh basil to taste
  • 1/4 tsp. salt
  • Pepper to taste
  • 1/3 cup olive oil
  • 1/3 cup of flour

In a saute' pan heat oil lightly dust eggplant in flour and egg wash. Cook till golden and set a side.

Lightly dust veal in flour.

Saute' veal scaloppine in olive oil for 2 min. on each side.

Flambe with marsala wine.

Top with eggplant, tomato sauce, and slice fresh mozzarella.

Cover with lid and cook for 30 second garnish with fresh basil. Let rest for 5 min.