Veal D'angelo Recipe

Time1h 30m

Serves4

Golden veal cutlet layered with prosciutto, eggplant, and mozzarella served in a roasted red pepper mushroom Marsala sauce

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds, sprinkle with salt, and let it sit for about 30 minutes to draw out moisture. Pat dry with a paper towel.
2
Bread the Veal Cutlets
Dredge each veal cutlet in flour, dip in beaten eggs, and then coat with breadcrumbs. Set aside.
3
Fry the Eggplant
In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
4
Cook the Veal
In the same skillet, add more olive oil if needed and fry the breaded veal cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
5
Assemble the Dish
On each veal cutlet, layer a slice of prosciutto, a slice of fried eggplant, and a slice of mozzarella cheese.
6
Make the Sauce
In a separate saucepan, combine roasted red peppers, mushrooms, and Marsala wine. Simmer until mushrooms are tender and sauce is slightly thickened.
7
Finish the Dish
Pour the sauce over the layered veal cutlets and serve hot.