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Monday, August 25, 2014,11:30 AM by
Ponmathi Srilekha.S

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VEAL ESCALOPES WITH TOMATOES, EGGPLANT & CHEESE

Serves :
4

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Lightly pound the veal with a meat tenderizer. Heat the butter and 3 tablespoons of oil in a large frying pan over high heat. Add the escalopes and brown on both sides, about 5 minutes.
  • Preheat an overhead broiler (grill). Place a slice of mozzarella on each escalope. Broil until melted, about 2 minutes.
  • Brush the tomatoes and eggplant with the remaining 2 tablespoons of oil and broil until tender, about 5 minutes.
  • Top each escalope with 2 slices of eggplant and half a tomato. Heat the pan juices with the stock and thyme. Pour over the veal and serve hot.

INGREDIENTS

  • 500 grams small, thinly sliced veal escalopes
  • 3 tablespoons butter
  • 8 tablespoons sesame oil
  • 6 slices mozzarella cheese
  • 6 tomatoes, cut in half
  • 2 large eggplant (aubergine), thinly sliced
  • 300 ml beef stock
  • 4 sprigs fresh thyme

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