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Veal Sorrentina



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Veal Sorrentina

Many people call this dish veal sorrentino because of the town in which in which it originated Sorrento, Italy, but the proper name is Veal Sorrentina. This is a very unique dish that is delicious any time for any occasion. As you prepare veal sorrentina you can imagine the view that the original cooks saw from their windows on the southern side of the gulf of Naples as you take in the aroma of the blended ingredients and spices used to create this delectable dish.

In many famous recipes you will notice the word medallion in the ingredients. A medallion is a circular portion of food, especially a boneless cut of meat. This definition will help you with this recipe. The skillet used to prepare Veal Sorrentina should also be one that can be placed in the oven.

For Veal Sorrentina you will need:

  • 2 beaten eggs,
  • 3 - 1 ounce medallions of baby white veal,
  • 3 medallions of francaise eggplant,
  • 3 - 1 ounce thinly sliced prosciutto,
  • 3 - 1 ounce slices of fresh mozzarella,
  • 2 ounces of Olive Oil,
  • 2 ounces of White Wine,
  • 1 ounce of Chicken Stock or broth,
  • 1 teaspoon Marinara Sauce,
  • 1 tablespoon Butter or Margarine,
  • 1 tablespoon Parmigiana,
  • 1 tablespoon Parsley,
  • cup Flour, and
  • salt and pepper to taste.

In a skillet heat the oil and then dip the eggplant into the beaten eggs and place in the hot skillet. Lightly brown the eggplant on both sides and remove. Lightly dust the veal in the flour and place in the hot pan.

Brown lightly on both sides. Deglaze the veal with the wine and then top each slice of veal with the marinara sauce, a tad of parmigiana, a sprinkle of parsley, one slice of eggplant, one slice of prosciutto and a slice of mozzarella.

 Place the skillet in the oven until the cheese has melted. Remove the entire stack from the veal up and keep warm. Place the skillet back on the stove and add the stock or broth, butter, parsley, salt and pepper. Stir the sauce constantly until smooth. Pour part of this mixture onto a platter and place the veal stacks on top and then pour the remaining mixture over the top of the veal stacks and serve.

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