Chef Vinny Olivieri, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make veal sorrentino.

Ingredients:
- 4 veal scallopini, pounded paper thin
- 1 baby eggplant, top and bottom removed, cut thin lengthwise
- 4 slices prosciutto, thin sliced
- 3 oz shredded low moisture mozzarella
- 3 oz shredded fresh mozzarella
- 1 cup all-purpose flour, plus 1 tbs. for thickening
- 3 eggs beaten
- 1 cup olive oil (not extra-virgin)
- 1 cup chicken stock
- ½ cup sherry wine
- ¼ cup marinara sauce
- 2 tbs. unsalted butter
- 1 medium sized shallot, minced
- 2 tbs. chopped parsley
- 3-4 cherry tomatoes, thinly sliced
- 2 tbs. kosher salt
- 2 tsp. black pepper

Preheat a large oven safe frying pan on medium high heat. Add olive oil.

Gently place slices of prosciutto into oil, 2 at a time. Fry on each side for 10 seconds. Remove from heat and set aside.

 

In medium sized bowl, mix together flour, 1 tbs. salt and 1 tsp. pepper.

Add 1 tbs. chopped parsley to beaten eggs. Prepare batter station by having one bowl of seasoned flour and one bowl with egg mix.

Place slices of eggplant in flour, coating all sides. Bring eggplant into egg mixture, coat all sides and add to hot oil.

Fry 2 minutes per side. Remove eggplant from oil and set aside.

 

Dredge pounded veal, shake off excess flour and gently add to pan. Fry veal 2 minutes per side or until slightly browned.

Place pan-fried veal on to separate dish, drain oil from pan, wipe pan with paper towel and return to heat.

 

Add butter and shallots to pan and cook for 2-3 minutes or until shallots become slightly translucent. Add 1 tbs. flour, remaining salt and pepper and cook for 1 minute, gently stirring to form a roux.

Add sherry wine to pan, stirring often for 1-2 minutes or until the smell of alcohol is burned off.

Add chicken stock and marinara sauce. Cook sauce down for 3-4 minutes, remove from heat.

 

Build the sorrentino in the pan that the sauce is in. Place veal on top of sauce.

Place crispy fried prosciutto on top of veal. Place egg battered eggplant on top of prosciutto.

Mix together shredded low moisture mozzarella and fresh mozzarella, and cover eggplant with the cheese.

Place thin sliced cherry tomatoes over the cheese.

Place pan in oven set to broil. Broil sorrentino for 2-3 minutes or until cheese starts to bubble and turn a slight golden brown.

Remove pan from broil, garnish sorrentino with remaining chopped parsley. Spoon some sauce on to plate and place veal sorrentino on top of sauce.