Veal Sorrentina

Serves 4


  • 12 small slices of veal
  • 1 cup all-purpose flour
  • 12 thin slices prosciutto
  • 12 thin slices mozzarella cheese
  • 12 thin slices eggplant
  • 2 cups sliced fresh mushrooms
  • ¼ cup butter
  • ¼ cup Marsala wine
  • ¼ cup chicken stock or bouillon
  • ¼ cup beef stock or bullion
  • ½ cup olive oil


  1. Pound veal to tenderize, then coat veal and eggplant slices with flour. Over medium high heat, sauté eggplant and veal half a minute on each side, then put aside. In a large skillet, heat the butter over medium high heat, add the mushrooms and cook for two minutes, then add the stocks and wine. Place a slice of prosciutto and a slice of eggplant on each piece of veal and cook in the skillet until liquid has almost evaporated, about 20 minutes. Add a slice of mozzarella to each piece of veal and place the skillet under the broiler for about a minute until the cheese melts. Serve immediately.