VEAL SORRENTINO recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Palermo Ristorante›Veal Sorrentino Recipe

Veal Sorrentino Recipe

Inspired by Palermo Ristorante
Time1h
Serves4

Mozzarella Blend, Parmesan, Eggplant, Sherry, Red Sauce, Linguini

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Ingredients

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Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Eggplant

    Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

  2. 2

    Cook the Eggplant

    In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes on each side. Remove and set aside.

  3. 3

    Cook the Linguini

    In a pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside.

  4. 4

    Prepare the Veal

    In the same skillet, lightly season the veal cutlets with salt and black pepper. Sear them for 3-4 minutes on each side until browned. Remove from the skillet.

  5. 5

    Assemble the Dish

    In a baking dish, layer the cooked veal cutlets, followed by the fried eggplant, then sprinkle with mozzarella and Parmesan cheese. Pour sherry wine over the top and add red sauce.

  6. 6

    Bake

    Preheat the oven to 350°F (175°C). Bake the assembled dish for 20-25 minutes until the cheese is melted and bubbly.

  7. 7

    Serve

    Serve the veal Sorrentino over a bed of linguini, garnished with fresh basil.

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