Veal Scaloppine With Fresh Basil Eggplant And Tomatoes Recipe

1. 1

   In a skillet over high heat, add in 1/2 c. extra virgin olive oil.

2. 2

   Lightly toss the onions, garlic, eggplant, tomatoes and basil for a few seconds.

3. 3

   Add in salt and pepper to taste.

4. 4

   Set aside and let cold.

5. 5

   Lightly lb.

6. 6

   the veal scaloppine and put some of the cooled eggplant mix and top with another veal scaloppine.

7. 7

   Season the veal and flour on both sides.

8. 8

   In a big skillet, add in the rest of the extra virgin olive oil over high heat.

9. 9

   Brown the veal on both sides and deglaze with white wine and let cook for 2 min.

10. 10

    Serve immediately.

No nutritional information available.

No additional tips available.