Veal Sorrentino Recipe
Provimi Veal medallions layered with eggplant, Parma Prosciutto, & mozzarella. Angel hair pasta with marinara sauce
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Ingredients
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Veal and Pasta Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Slice the eggplant into ¼ inch thick slices. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Prepare the Veal
Season the veal medallions with salt and black pepper. In the same skillet, add another tablespoon of olive oil and cook the veal medallions for about 3–4 minutes on each side or until browned and cooked through.
Layer the Ingredients
In a baking dish, place one veal medallion, top it with a slice of eggplant, a slice of prosciutto, and a slice of mozzarella. Repeat for the remaining medallions, layering each as described.
Bake
Preheat the oven to 180°C (350°F). Bake the layered veal for about 15 minutes or until the cheese is melted and bubbly.
Prepare the Pasta
While the veal is baking, cook the angel hair pasta according to package instructions. Drain and toss with marinara sauce.
Serve
Serve the veal sorrentino on a plate alongside a generous serving of marinara angel hair pasta. Garnish with fresh basil leaves.
