Veal Scallopini with Eggplant and Prosciutto
Chef Vola’s is one of the most mysterious restaurants in Atlantic City — complete with a secret reservation line and unassuming front of the house — but their expertly prepared Italian-American cuisine has nevertheless kept customers lined up at their doors. A beloved staple at the restaurant, Vola’s twist on a classic veal scaloppini is made heartier than the original by the addition of thin slices of eggplant and prosciutto.
- 2 large eggs
- 1 large eggplant, peeled, and cut lengthwise into ¼ inch slices
- 1⁄2 cup flour
- 8 (2-oz.) veal scallops, pounded
- 4 slices thinly sliced prosciutto
- 2 cups San Marzano tomato sauce
- 2 Tbsp. fresh parsley, finely chopped
- 3 large basil leaves, finely chopped
- 1⁄2 cup shredded mozzarella
- Prepare the eggplant: Whisk eggs in a large bowl. Coat eggplant slices in flour, dip in egg mixture and set aside. Heat olive oil in heavy skillet; over medium heat, lightly brown eggplant slices. When cooked, set eggplant aside on paper towels. Let the oil cool, then strain.
- Prepare the veal: Pre-heat oven to 375˚. ;In the same pan in which you cooked the eggplant, re-heat strained oil, and cook the veal scallops for 2 minutes on each side. Place veal scallops in a baking pan, with one eggplant slice and one prosciutto slice on top of each, and spoon tomato sauce over the layers. Garnish with fresh parsley and basil to taste. Bake until cheese melts, about 5-7 minutes.