Recipe by seahorse73
Recipe courtesy Nicola Paone Restaurant, NYC Does this look good or what?
Top Review by boss44l
I totally screwed up. The cutlets I got were not good in that they were too small so I didn't roll the veal. I just cooked in olive oil and bread crumbs like cutlets. I ended up making this into a lasagna layering the eggplant, prosciutto, veal and mozz. Came out great. I used Emerils marinara. (I love him)
- 1 cup dried breadcrumbs
- all-purpose flour, as needed
- 3 large eggs, beaten
- vegetable oil, for frying
- 2 slices lengthwise peeled eggplants (1/4-inch thick)
- kosher salt
- fresh ground black pepper
- 2 very thin veal cutlets, pounded very thin between 2 sheets of plastic wrap (about 3 ounces)
- 1 ounce thinly sliced prosciutto
- 2 slices fresh mozzarella cheese, plus (1/2 by 2-inch long)
- 2 slices thin fresh mozzarella cheese
- 2 cups tomato sauce (homemade or store bought)
- grated parmesan cheese, as needed
Directions See How It's Made
- Preheat the oven to 350°F.
- Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.
- Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat.
- Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs.
- Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side.
- Transfer to a paper towel-lined plate to drain and season with salt and pepper.
- Season the veal with salt and pepper, and dredge in the bread crumbs.
- Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly.
- Tuck in the ends of the rolls and press to seal.
- Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes.
- Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan.
- Wrap each veal roll in an eggplant slice.
- Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top.
- Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices.
- Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.
- Using a spatula, transfer the veal rolls to a plate and serve.