Veal Duchessa Food

THE NIGHTGOWN

Steps:

• Preheat the oven to 350 degrees F.
• Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.
• Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat. Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs. Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
• Season the veal with salt and pepper, and dredge in the bread crumbs. Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly. Tuck in the ends of the rolls and press to seal. Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes.
• Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan. Wrap each veal roll in an eggplant slice
• Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top. Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices. Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.
• Using a spatula, transfer the veal rolls to a plate and serve.

VEAL MARCELLE

Steps:

• One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess.
• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed.
• Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute.
• Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute.
• To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately.
• In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
• Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)