Lemon Veal with Eggplant
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INGREDIENTS 8 slices veal scaloppine, about 1/2 pounds
Salt and freshly ground pepper
1/2 pound eggplant, peeled and cut into 8 (1/4-inch thick) rounds
Flour for dredging
2 eggs, lightly beaten
1 cup fine fresh bread crumbs
1/2 cup plus 3 tablespoons peanut, vegetable or corn oil
1 tablespoon butter
8 thin, seeded lemon slices
1 teaspoon oregano
1 tablespoon chopped parsleyPound the meat lightly with a flat mallet and sprinkle with salt and pepper.
Sprinkle the eggplant rounds with salt and pepper. Dredge in flour and shake off the excess. Dip in egg, then in bread crumbs. Pat to help the crumbs adhere.
Heat the 1/2 cup of oil and cook the eggplant pieces on both sides until golden. Drain on paper towels.
Dip the pieces of veal in flour and shake off excess. Dip in egg to coat each piece well.
Heat the 3 tablespoons of oil and the butter in a skillet and cook the veal, 2 or 3 pieces at a time, until golden. Turn and cook on the other side. Continue until all the meat is cooked.
Arrange the veal on a platter, slices slightly overlapping. Top each slice with an eggplant round and lemon slice. Sprinkle with oregano and parsley and serve hot.
NOTE - Part of the trick to this dish is being careful that the veal and eggplant don't get too brown. With the lemon, the eggplant and veal are to give off a golden effect.