Vitello Sorrentino Recipe
Veal lightly egg battered topped with prosciutto, eggplant, and mozzarella finished with peas in a natural reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 20 minutes to draw out moisture.
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thick. Season with salt and pepper. Dredge in flour, dip in beaten eggs, and set aside.
Cook the Eggplant
Rinse the salted eggplant slices and pat dry. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the eggplant until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Fry the Veal
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Heat over medium-high heat. Fry the veal cutlets for 2-3 minutes on each side until golden brown and cooked through. Remove and keep warm.
Assemble the Dish
In a baking dish, layer the veal cutlets, top each with a slice of prosciutto, a slice of cooked eggplant, and a sprinkle of mozzarella cheese.
Bake
Preheat the oven to 375°F (190°C). Bake the assembled veal for about 10-15 minutes until the cheese is melted and bubbly.
Make the Pea Sauce
In the same skillet, add chicken broth and bring to a simmer. Add the peas and remaining butter, cooking until the peas are heated through. Season with salt and pepper to taste.
Serve
Plate the veal sorrentino and drizzle with the pea sauce. Serve immediately.
