Veal Scaloppine With Fresh Basil Eggplant And Tomatoes Recipe

• 8 veal scaloppines, each weighing 3 ounce.
• 1 c. basil leaves
• 1/2 c. white wine
• 1 c. extra virgin olive oil
• 2 tomatoes, cut into strips
• 1 sm. eggplant, cut into strips
• 1/2 onion, slices
• 2 cloves garlic, minced
• Salt and pepper to taste

1. In a skillet over high heat, add in 1/2 c. extra virgin olive oil.
2. Lightly toss the onions, garlic, eggplant, tomatoes and basil for a few seconds.
3. Add in salt and pepper to taste.
4. Set aside and let cold.
5. Lightly lb.
6. the veal scaloppine and put some of the cooled eggplant mix and top with another veal scaloppine.
7. Season the veal and flour on both sides.
8. In a big skillet, add in the rest of the extra virgin olive oil over high heat.
9. Brown the veal on both sides and deglaze with white wine and let cook for 2 min.
10. Serve immediately.

veal scaloppines, basil, white wine, extra virgin olive oil, tomatoes, eggplant, onion, garlic, salt

Taken from cookeatshare.com/recipes/veal-scaloppine-with-fresh-basil-eggplant-and-tomatoes-22958 (may not work)