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Saltimbocca & Parmesean Eggplant
Ingredients:
4 Veal scallops
4 slices of prosciutto ham
½ cup of veal stock, or au jus
1 Tbsp Chef François Classic Seasoning
½ cup flour
6 Sage leafs
¼ cup Marsala
4 Tbsp vegetable oil
8 toothpicks
2 medium Eggplant
¼ cup Marinara sauce
¼ cup Shredded Mozzarella and grated Parmesan combined
Process Eggplant:
- Slice washed eggplant in medallions approximately ½ inch wide.
- In medium mixing bowl combine flour and Chef François Classic Seasoning.
- Preheat cast iron fry pan to medium high heat.
- Set oven to broil.
- Bread eggplant medallions in flour mixture.
- Place oil in fry pan, [coat bottom of pan]
- Sear both sides of the eggplant.
- Place them on an oven pan and add 1-2 Tbsp of marinara sauce on each medallion. Cover each medallion with cheese mixture.
- Set pan in oven to Gratine until cheese is golden.
Process Saltimbocca:
- Place 1 ½ sage leaves on Veal Scallop and cover with one piece of Prosciutto ham. Use a couple of toothpicks to hold these together.
- Using the same flour and Chef François Classic Seasoning mixture from eggplant above, coat Veal Scallop and Prosciutto.
- Using same cast iron fry pan on medium high heat, add cooking oil and sear the meat on both sides until golden color.
- Remove from heat.
- Deglaze the fry pan with the Marsala and reduce.
- Add veal stock to Marsala.
To Serve:
On each plate, place one Eggplant and one Veal Scallop, drizzle a small laddle of Marsala jus over Veal Scallop. Serve with a red wine, wild mushroom risotto.
En Guete! |
