Veal Scaloppine With Eggplant And Mushrooms
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
41
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Olive Oil1 cup
All-Purpose Flour2 tbsps
Butter (1/4 stick)1 cup
Whipping Cream1 cup
Madeira1 tbsp
Porcini (powder)2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Place eggplant on 2 large baking sheets
2
Sprinkle with salt
3
Let stand 20 minutes
4
Rinse under running water and pat dry
5
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat
6
Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side
7
Arrange decoratively on large platter
8
Place flour on plate
9
Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat
10
Sprinkle veal slices with salt and pepper; dredge veal in flour
11
Working in batches, sauté veal until brown, about 1 minute per side
12
Transfer to plate
13
Melt butter in same skillet over medium-high heat
14
Add sliced mushrooms and sauté until brown, about 3 minutes
15
Stir in cream, Madeira, and porcini powder
16
Simmer until sauce thickens slightly, about 2 minutes
17
Add veal to skillet
18
Simmer until veal is heated through and coated with sauce, about 2 minutes
19
Season with salt and pepper
20
Arrange veal in center of platter with eggplant
21
Spoon sauce over veal
22
Sprinkle with parsley and serve
23
Place eggplant on 2 large baking sheets
24
Sprinkle with salt
25
Let stand 20 minutes
26
Rinse under running water and pat dry
27
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat
28
Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side
29
Arrange decoratively on large platter
30
Place flour on plate
31
Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat
32
Sprinkle veal slices with salt and pepper; dredge veal in flour
33
Working in batches, sauté veal until brown, about 1 minute per side
34
Transfer to plate
35
Melt butter in same skillet over medium-high heat
36
Add sliced mushrooms and sauté until brown, about 3 minutes
37
Stir in cream, Madeira, and porcini powder
38
Simmer until sauce thickens slightly, about 2 minutes
39
Add veal to skillet
40
Simmer until veal is heated through and coated with sauce, about 2 minutes
41
Season with salt and pepper
42
Arrange veal in center of platter with eggplant
43
Spoon sauce over veal
44
Sprinkle with parsley and serve