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Veal Scallopini Piccata
Veal Scallopini Piccata

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We hope you got benefit from reading it, now let’s go back to veal scallopini piccata recipe. You can cook veal scallopini piccata using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Veal Scallopini Piccata:
  1. Provide Veal Cutlets, lightly salt & pepper each side
  2. You need Salt & Pepper
  3. Get Thinly sliced ham, cut into the size of each cutlet
  4. Prepare Thinly sliced Provolone Cheese, cut into size of each cutlet
  5. Provide Spaghetti
  6. Prepare Onion, diced
  7. Prepare Fresh Garlic, thinly sliced
  8. Prepare Capers
  9. Prepare Small Eggplant, diced into quarter inch cubes
  10. Use Large Eggs
  11. You need Italian Flavored Bread Crumbs
  12. Provide Juice from one Large Lemon
  13. Use can of Diced Roasted Tomatoes, Drained
  14. You need can of Crushed Roasted Tomatoes
  15. Prepare Chicken Stock
  16. Use Extra Virgin Olive Oil, (EVOO)
  17. Prepare Vegetable Oil
Instructions to make Veal Scallopini Piccata:
  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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