Veal Dellacasa
Ingredients:
1 lb. Veal cutlets pounded
1 red pepper julinented
10 ozs. Sliced crimini or white button mushrooms
14 oz. can diced tomatoes
1 cup seasoned flour (salt & pepper)
1 eggplant cut into ¼” rounds
8 slices of Italian proscuitto
8 ozs. mozzarella sliced ¼” thick slices
¼ cup extra virgin olive oil
Instructions:
Origin of recipe: Original from Jean McCormick, computer aide, at Deer Park High School where Nancy taught for many years.
1 lb. Veal cutlets pounded
1 red pepper julinented
10 ozs. Sliced crimini or white button mushrooms
14 oz. can diced tomatoes
1 cup seasoned flour (salt & pepper)
1 eggplant cut into ¼” rounds
8 slices of Italian proscuitto
8 ozs. mozzarella sliced ¼” thick slices
¼ cup extra virgin olive oil
Instructions:
- Dip veal into flour mixture and quickly sauté and remove from pan. Next sauté eggplant and remove from pan.
- Sauté mushrooms and peppers and remove. Now layer veal, proscuitto, and then eggplant.
- Add a few diced tomatoes and mozzarella on top. Place back into pan.
- Add sauteed mushrooms & peppers and diced tomatoes around veal.
- You can bake 350 degrees 30 minutes or you can cook on top of stove on a low simmer with the lid on about 20 minutes. Enjoy!
Origin of recipe: Original from Jean McCormick, computer aide, at Deer Park High School where Nancy taught for many years.