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!
