Veal Sorrentina

An Italian recipe named after the town of Sorrento, Italy. It is on the southern

side of the Gulf of Naples, with a splendid panoramic position.

The name derives from the Sirens, mythical creatures who enthralled sailors with their song.

2 eggs beaten
3 1oz medallions of baby white veal (3 x 28g)
3 medallions (1/4" thick) of francaise eggplant 65mm
3 1oz thinly sliced prosciutto 28g
3 1oz slices of fresh mozzarella (3 x 28g)
2oz Olive Oil 56g
2oz White Wine 56g
1oz Chicken Stock 28g
1 teaspoon Marinara Sauce 5ml
1 tablespoon Butter 15ml
1 tablespoon Parmigiano 15ml
1 tablespoon Parsley 15ml
¼ cup Flour 60ml
Pinch of Salt
Pinch of Pepper

Place 2 eggs in small bowl and beat till smooth. Heat oil in sauté pan. Dip eggplant in egg-wash

and place in hot oil. Lightly brown on both sides, remove and drain excess oil.

Dust veal in flour and place in hot pan. Brown lightly and flip veal and brown again and deglaze with wine. Top each medallion with tomato sauce, a pinch of Parmigiano, a sprinkle of parsley,

slice of eggplant, slice of prosciutto and a slice of mozzarella.

Place in oven till cheese is melted and remove stacks of veal and place sauté pan on heat. Add stock, butter, parsley, salt and pepper. Stir till sauce is consistent and smooth. Pour under and over veal and serve

Recipe source Ristorante Carmelo