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Veal Scallopini & Eggplant Napoleon

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Ingredients

  • 1 oz EVOO
  • 2 oz Veal - 4 pieces
  • Eggplant rounds 1/4” - 3 pieces
  • 4 oz House Marinara Sauce (Vitale Tomatoes)
  • Mozzarella Ovaline (sliced 1/4”)
  • 3 oz Flour
  • 1 Egg
  • Salt & Pepper
  • 1 Basil Floret
  • 1 oz Chopped Parsley
  • 4 oz Cooked Capellini

Directions

  • Sauté seasoned Veal w/ EVOO.
  • Flour, season and egg batter peeled eggplant and fry until golden brown.
  • Heat up house made marinara sauce. (Using Vitale Tomatoes)
  • Stack one slice of eggplant and 2 pieces of veal scallopini with 1 ounce of marinara sauce. Add 1 more piece of eggplant and 2 more pieces of veal scallopini with 1 ounce of marinara sauce. Top with 1 more eggplant piece and 1 ounce of marinara sauce. Top with sliced mozzarella.
  • Finish in 350 degree oven until mozzarella is melted.
  • Plate capellini.
  • Garnish with basil floret and parsley and serve.

Ferraro Items

  • 1000041 - Vitale EVOO
  • 4801256 - Veal Eye Round 2 oz
  • 0000028 - Eggplant
  • 1100019 - Vitale Italian Tomatoes
  • 0700039 - Fresh Mozzarella Ovoline
  • 1500006 - Flour
  • 0940145 - Country Brand Extra Large Eggs
  • 0000030 - Basil
  • 0000195 - Parsley
  • 2552005 - Capellini

Bon Appétit!