Preparation:
Sauté‚8 strips of veal -- 3 inches long, 1 inch wide and 1/4 inch thick -- in 1/8 lb. of butter or margarine, the juice of one lemon and some capers. Meanwhile, lightly beat 1 egg, add salt and pepper and dip 4 slices of eggplant into the mixture. Cover with bread crumbs and fry in 1/4 lb. butter or margarine. Serve the veal on top of the eggplant slices. As a finishing touch garnish with wedges of lemon, or with parsley or mind. Serves 4. ---- F |
