Veal Scaloppine with Eggplant and Mushrooms Recipe

Name: Veal Scaloppine with Eggplant and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant, cut crosswise into 1/4-inch-thick slices; 4 tablespoons olive oil; 1 cup all purpose flour; 12 2-ounce slices veal top round, pounded to 1/4-inch thickness; 2 tablespoons (1/4 stick) butter; 4 ounces button mushrooms, sliced (about 1 1/2 cups); 1 cup whipping cream; 1/4 cup Madeira; 1 tablespoon porcini powder; 2 tablespoons chopped fresh Italian parsley

Servings: persons

1 pound eggplant, cut crosswise into 1/4-inch-thick slices
4 tablespoons olive oil
1 cup all purpose flour
12 2-ounce slices veal top round, pounded to 1/4-inch thickness
2 tablespoons (1/4 stick) butter
4 ounces button mushrooms, sliced (about 1 1/2 cups)
1 cup whipping cream
1/4 cup Madeira
1 tablespoon porcini powder
2 tablespoons chopped fresh Italian parsley

1
Place eggplant on 2 large baking sheets.
2
Sprinkle with salt.
3
Let stand 20 minutes.
4
Rinse under running water and pat dry.
5
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.
6
Working in batches, saute eggplant until crisp-tender, about 2 minutes per side.
7
Arrange decoratively on large platter.
8
Place flour on plate.
9
Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.
10
Sprinkle veal slices with salt and pepper; dredge veal in flour.
11
Working in batches, saute veal until brown, about 1 minute per side.
12
Transfer to plate.
13
Melt butter in same skillet over medium-high heat.
14
Add sliced mushrooms and saute until brown, about 3 minutes.
15
Stir in cream, Madeira, and porcini powder.
16
Simmer until sauce thickens slightly, about 2 minutes.
17
Add veal to skillet.
18
Simmer until veal is heated through and coated with sauce, about 2 minutes.
19
Season with salt and pepper.
20
Arrange veal in center of platter with eggplant.
21
Spoon sauce over veal.
22
Sprinkle with parsley and serve.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound eggplant, cut crosswise into 1/4-inch-thick slices, 4 tablespoons olive oil, 1 cup all purpose flour, 12 2-ounce slices veal top round, pounded to 1/4-inch thickness, and more.

Yes, Veal Scaloppine with Eggplant and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine with Eggplant and Mushrooms

How did you like this recipe?

Frequently Asked Questions