Recipe: Appetizing Veal Scallopini Piccata

Veal Scallopini Piccata.

Veal Scallopini Piccata You can cook Veal Scallopini Piccata using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Veal Scallopini Piccata

  1. You need 4 of Veal Cutlets, lightly salt & pepper each side.
  2. It’s of Salt & Pepper.
  3. You need of Thinly sliced ham, cut into the size of each cutlet.
  4. Prepare of Thinly sliced Provolone Cheese, cut into size of each cutlet.
  5. It’s 1 lb of Spaghetti.
  6. You need 1 of Onion, diced.
  7. Prepare 4 Cloves of Fresh Garlic, thinly sliced.
  8. Prepare 1 Tbl of Capers.
  9. You need 1 of Small Eggplant, diced into quarter inch cubes.
  10. Prepare 4 of Large Eggs.
  11. It’s of Italian Flavored Bread Crumbs.
  12. Prepare of Juice from one Large Lemon.
  13. You need 1 (14 oz) of can of Diced Roasted Tomatoes, Drained.
  14. It’s 1 (14 oz) of can of Crushed Roasted Tomatoes.
  15. It’s 1 c of Chicken Stock.
  16. It’s of Extra Virgin Olive Oil, (EVOO).
  17. Prepare of Vegetable Oil.

Veal Scallopini Piccata step by step

  1. In a large skillet heat 2 Tbl EVOO on medium high heat.
  2. Add Diced Onion, sauté til translucent.
  3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat.
  4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer.
  5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta.
  6. In a shallow dish, beat 4-eggs.
  7. In a second shallow dish, add about 1/4 inch layer of bread Crumbs.
  8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat.
  9. Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat.
  10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over..
  11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer.
  12. Add Pasta water to Sauce.
  13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy.

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