This past weekend my mom came up to spend the day and I wanted to make something special, so I reached into my old school bag of tricks and made Veal Sorrentino. It had been quite a while since I made this and I had forgotten what a great and unique veal dish it is. Veal scallopini topped with prosciutto, eggplant and mozzarella in a wine sauce with just a touch of tomato, it just all comes together. I am always nervous when I make one of my dad’s old dishes for my Mom, because I am not sure it will live up to the memory, but based on her reaction I think I did pretty well.
Veal Sorrentino can be a bit of work, but you can make it more manageable by splitting it up a bit and frying the eggplant ahead of time. If you are not a veal eater, boneless chicken breast is also excellent prepared Sorrentino, just pound the breasts thin and cut into scaloppini in place of the veal.Print