| VEAL CAPRICCIOSA |
|
|
|
By Chef Jimmy Rubino Jr. (Ralph's Italian Restaurant, PA) Makes 4 to 6 servings1 large chopped Spanish onion 6 cups Crisco Pure Canola Oil 1 (28 ounce) can of hand-crushed tomatoes 1 tablespoon salt 1 teaspoon black pepper 2 large peeled eggplant 4 cups flour 8 beaten eggs 12 (2 ounce) milk-fed veal medallions 1/4 cup grated pecorino romano cheese 12 thin slices (3-by-2-inch) prosciutto 24 slices (1/8-inch thick) mozzarella cheese 1/2 cup sauterne wine 1/4 cup fresh chopped parsley Sauté onion in 1 cup Crisco Pure Canola Oil until golden in color. Add tomatoes, salt, and black pepper to 4- quart pot. Bring to a boil, lower flame, and simmer for 45 minutes. While sauce is cooking, slice eggplant into 1/4-inch slices. Dip in flour, then add beaten egg and sauté in 3 cups vegetable oil on both sides for 2 minutes each, until all eggplant is cooked. Place eggplant on paper towels to drain off oil. Dip veal in flour and sauté in 2 cups of Crisco Pure Canola Oil on both sides for 1 minute each. Place veal on white paper towels to drain. Coat bottom of large frying pan with 1 cup of sauce. Add veal in a single layer and sprinkle each piece with the romano cheese evenly. Layer each piece with 1 piece of eggplant, 1 piece of prosciutto, and 2 pieces of mozzarella. Top with remaining sauce and sauterne wine and bake in a preheated oven at 375ºF for 45 minutes. Serve 3 pieces of veal on each plate and garnish with fresh parsley. |
