• 1 egg
  • 1/2 c. milk
  • 1 lb. veal cutlets,pounded thin
  • 2 c. seasoned(Italian)fine,dried bread crumbs
  • 1 c. olive oil
  • 1 eggplant,cut lengthwise in 1/4 inch slices
  • 1 can (32 oz.) tomato sauce
  • 1/4 lb. proscuitto,trimmed of fat and very thinly sliced
  • 1/4 c. chopped fresh parsley
  • 1/2 lb. mozzarella cheese,shredded


Preheat the oven to 350*F.

In a shallow bowl,beat together the egg and milk. Dip each veal cutlet in the mixture and then dredge in the bread crumbs.

Heat 1/4 c. of the olive oil in a large skillet over medium heat. Fry each cutlet until golden,about 3 min. per side. Drain the cutlets on paper towels.

Wipe out the skillet. Place it over medium high heat and add 1/4 c. fresh olive oil. Add the eggplant slices and fry for about 3 min. on each side,adding additional olive oil,as needed. Drain the eggplant on paper towels.

Cover the bottom of two 13X9-inch baking pans with a 1/4 in. of the tomato sauce. Lay the cutlets in the pans. Top each cutlet with a slice of eggplant and a slice of proscuitto. Pour in the remaining sauce. Sprinkle with the parsley and mozzarella. Bake until the mozzarella has melted and is golden,30 min.

Serves 4

Print this recipe

Submitted 6/13/05.
Source: Fireman Frank Gambino
Submitted By: Eileen Werth
Firehouse Veal