Veal piccata with prosciutto and roasted vegetables
2 servings
60 minutes
Veal piccata with prosciutto and sautéed vegetables is the embodiment of Italian gastronomic elegance. This dish originates from the classic piccata, known for its thinly sliced and sautéed meat base complemented by bright citrus accents. Here, tender veal scallop pairs with savory prosciutto and sautéed eggplant, creating a harmony of textures—from a crispy crust to a silky and tender center. The vegetable garnish of sweet peppers, tomatoes, and celery adds freshness, while the final touch—arugula with cumin and a drizzle of lemon juice—highlights the Italian passion for balancing flavors. This dish pairs perfectly with a glass of Marsala, creating a warm and rich gastronomic moment worthy of the finest restaurants in Rome or Florence.
1
Cut the eggplants into neat thin circles and generously coat them in flour, so that after frying each one doesn't 'lose its face' and remains firm like a chip, while preserving tenderness and softness under the crispy shell.
- Eggplants: 0.5 piece
- Wheat flour: 10 g
2
Fry the escalopes in melted butter. Five minutes on high heat is enough to cook them, but everyone has their own preference for doneness. Wrap the cooked pieces in a paper towel, dry them well, and keep them in a warm place. The remaining oil in the pan will be used to fry the eggplants for a few minutes.
- Veal tenderloin: 400 g
- Melted butter: 40 g
- Eggplants: 0.5 piece
3
Peel the tomatoes (they peel best after a few minutes in boiling water) and chop them finely. Dice the fresh red bell pepper and slice the celery stalk into thin 'hearts'. Add the vegetable mix to a pan with butter and sauté for 15 minutes.
- Tomatoes: 1 piece
- Red sweet pepper: 0.5 piece
- Celery: 30 g
- Butter: 30 g
4
Now, from the obtained parts, you need to assemble the piccata. Assembly instructions: layer the scallop, a thin slice of Parma ham, a circle of eggplant, and vegetables. Repeat this monotonous action once more and crown the resulting tower with a third scallop. To prevent it from meeting the fate of the Leaning Tower of Pisa, tie the piccata with twine or another string that adequately responds to contact with food and heat. Repeat the described algorithm as many times as the desired number of servings.
- Veal tenderloin: 400 g
- Prosciutto: 50 g
- Eggplants: 0.5 piece
- Tomatoes: 1 piece
- Red sweet pepper: 0.5 piece
- Celery: 30 g
5
Preheat the oven to 220°, place the piccatas on a baking sheet, and send them to the oven for literally five minutes to 'warm up.' Serve hot on a plate and drizzle with lemon juice. Garnish with young arugula, sprinkled with cumin, and decorate with cherry tomatoes on the vine. Serve with marsala — the best accompaniment to piccata, according to Italians.
- Lemon juice: 5 ml
- Arugula: 20 g
- Sesame seeds: 2 g
- Cherry tomatoes: 3 pieces