Vitello Sorrentino Recipe
Tender veal topped with eggplant, prosciutto and mozzarella in a delicate white wine sauce
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Ingredients
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Meat
Toppings
Sauce
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
Cooking the Eggplant
- 2
Sauté the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes each side. Remove from skillet and set aside.
Cooking the Veal
- 3
Cook the Veal
In the same skillet, add another tablespoon of olive oil. Season the veal cutlets with salt and black pepper, then cook them for about 3-4 minutes on each side until browned and cooked through. Remove from skillet and keep warm.
Making the Sauce
- 4
Prepare the Sauce
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and chicken stock; bring to a simmer. Let it cook for about 5 minutes to reduce slightly. Stir in chopped fresh basil.
Assembly
- 5
Assemble the Dish
In a baking dish, layer the veal, top each cutlet with a slice of prosciutto, a slice of sautéed eggplant, and a slice of mozzarella cheese. Pour the sauce over the top.
Final Cooking
- 6
Bake
Preheat the oven to 180°C (350°F). Bake the assembled dish for about 15-20 minutes or until the cheese is melted and bubbly.
Serving
- 7
Serve
Remove from the oven and let it sit for a few minutes before serving. Garnish with additional fresh basil if desired.