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Alright, don’t linger, let’s approach this veal scallopini piccata formula with 17 elements which are undoubtedly easy to have, and we have to process them at the very least through 13 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Veal Scallopini Piccata:

1. Need 4 of Veal Cutlets, lightly salt & pepper each side
2. You need for Salt & Pepper
3. Provide - Thinly sliced ham, cut into the size of each cutlet
4. Make ready - Thinly sliced Provolone Cheese, cut into size of each cutlet
5. Provide 1 lb for Spaghetti
6. Require 1 for Onion, diced
7. Make ready 4 Cloves for Fresh Garlic, thinly sliced
8. Prepare 1 Tbl Capers
9. Prepare 1 for Small Eggplant, diced into quarter inch cubes
10. Need 4 Large Eggs
11. Require for Italian Flavored Bread Crumbs
12. Provide - Juice from one Large Lemon
13. Give 1 (14 oz) - can of Diced Roasted Tomatoes, Drained
14. Take 1 (14 oz) can of Crushed Roasted Tomatoes
15. Prepare 1 c - Chicken Stock
16. Get - Extra Virgin Olive Oil, (EVOO)
17. Require - Vegetable Oil

Veal Scallopini Piccata start cooking:

1. In a large skillet heat 2 Tbl EVOO on medium high heat
2. Add Diced Onion, sauté til translucent
3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
6. In a shallow dish, beat 4-eggs
7. In a second shallow dish, add about 1/4 inch layer of bread Crumbs
8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
9. Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat
10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
12. Add Pasta water to Sauce
13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy

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