Veal Sorrento Recipe

Cooking Directions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/4 inch thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Bread the Veal

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dredge each veal cutlet in flour, dip in the egg, and coat with breadcrumbs.

3. 3

   Fry the Eggplant

   In a skillet, heat olive oil over medium heat. Fry the eggplant for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

4. 4

   Cook the Veal

   In the same skillet, add more olive oil if necessary and cook the breaded veal cutlets for about 4-5 minutes on each side until golden brown and cooked through.

5. 5

   Assemble the Dish

   Preheat the oven to 375°F (190°C). In a baking dish, layer the cooked veal cutlets. Top each cutlet with a slice of fried eggplant, a generous amount of marinara sauce, and sprinkle with mozzarella cheese.

6. 6

   Bake

   Bake in the preheated oven for about 15-20 minutes until the cheese is melted and bubbly.

7. 7

   Garnish and Serve

   Remove from the oven, garnish with fresh basil, and serve hot.