Recipe courtesy of Jimmy Rubino and Eddie Rubino

Ralph's Veal Capricciosa

  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 2 hr 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

6 cups vegetable oil

1 large Spanish onion, chopped 

One 28-ounce can tomatoes, crushed by hand, with their juices 

1/2 cup fresh basil leaves, chopped 

1 teaspoon dried oregano 

1 teaspoon freshly ground black pepper 

Table salt

4 cups all-purpose flour 

8 large eggs, beaten 

2 large eggplants, peeled and sliced into 1/4-inch rounds

Twelve 2-ounce milk-fed veal medallions 

12 thin slices prosciutto, each about 3-by-2 inches,

14 to16 ounces fresh whole milk mozzarella, sliced 1/8-inch thick (about 24 slices)

1/2 cup Sauternes 

1/4 cup grated Pecorino Romano cheese

1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Heat 1 cup vegetable oil in a 4-quart saucepan over medium heat, add the onion, and cook, stirring occasionally, until golden. Add the tomatoes and their juices, basil, oregano, black pepper and some salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 45 minutes.
  2. Preheat the oven to 375 degrees F. Line two baking sheets with paper towels. Put the flour in a shallow baking dish; put the egg in another. Heat about 3 cups of the remaining oil in a large skillet over medium heat. Working in batches if necessary so you don't crowd the pan, coat the eggplant slices first in the flour, then in the eggs and fry until golden-brown on both sides, about 2 minutes per side, transferring the cooked slices to the paper towels to drain.
  3. Heat the remaining 2 cups oil in another large skillet medium heat. Working in batches if necessary so you don¿t crowd the pan, coat the veal in flour, add them to the hot oil and cook 2 minutes per side, transferring the cooked medallions to the paper towels to drain.
  4. Coat the bottom of a large skillet with 1 cup of the tomato sauce. Arrange the veal on top of the sauce. Top each medallion with 1 piece of eggplant, 1 piece of prosciutto, and 2 slices of mozzarella. Top with the remaining sauce, pour the wine evenly over the casserole, and bake until the sauce is bubbling and the cheese starting to brown, about 45 minutes. Serve 2 or 3 pieces of veal on each plate and garnish with Pecorino Romano and parsley.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.