Veal Scaloppine with Eggplant and Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 4 tablespoons olive oil
- 1 cup all purpose flour
- 1 cup whipping cream
- 1/4 cup madeira
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons chopped fresh italian parsley
- Carbohydrate 23 g(8%)
- Cholesterol 143 mg(48%)
- Fat 29 g(45%)
- Fiber 3 g(12%)
- Protein 28 g(56%)
- Saturated Fat 13 g(64%)
- Sodium 90 mg(4%)
- Calories 469
Preparation Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter. Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate. Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper. Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.
Preparation Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter. Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, sauté veal until brown, about 1 minute per side. Transfer to plate. Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté until brown, about 3 minutes. Stir in cream, Madeira, and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper. Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.
