Culinary Institute of New Orleans - Veal Parmesan Napoleon

Culinary Insitute of New Orleans

Veal Parmesan Napoleon
Serves 1

3 Veal Scallops (3 oz. each - pounded thin)
4 1/4” Eggplant Wheels (peeled)
8 Roma Tomatoes (peeled, seeded and halved)
2 tbsp.Basil (minced)
2 tbsp.Marjoram (minced)
1-1/2 tbsp.Garlic (minced)
10 Spinach Leaves (fresh and blanched)
1 slice Mozzarella
2 slice Gouda
1 cup Flour (all-purpose)
3 cups Ice Water
1 cup Bread Crumbs (Seasoned-Italian)
1 Egg (whipped)
pinch Salt
pinch Black Pepper
1/2 cup Olive Oil
1 cup Milk

Méthode:
Soak the eggplant wheels in milk for 30-45 minutes. Place on paper towels, pat dry and reserve. Place 1/4 cup flour in a plate then dredge the veal in the flour. Place 3 tablespoons olive oil in a sauté pan over medium-high heat, cook for 1 to 1-1/2 minutes on each side and reserve. Place the rest of the flour in one bowl, the egg in another bowl and the breadcrumbs in a third bowl. Dredge the eggplant in flour, egg and then breadcrumbs.

Place eggplant in rest of olive oil that has been heated to 340° in a deep sautoir (strait sided sauté pan) and cook turning once until golden brown then remove and place on paper towel in order to absorb the excess oil, hold until later.

Core Roma tomatoes and make an “X” on the bottom of each tomato then place in a sauce pan that contains the 3 cups of water that is now at a boil. Cook for 30 seconds remove and place into ice water then peel and seed tomatoes finally slicing in half.Place spinach leaves into boiling water for 3-4 seconds just to lock in green color, remove and place in ice water. Remove from ice water and reserve. Now simply start stacking veal, gouda, eggplant wheels, parmesan cheese, spinach leaves, tomatoes - sprinkle each layer to tomato with garlic, fresh herbs, salt and pepper. Repeat layers and top with veal, then mozzarella and basil. Place into a pre-heated 350° oven until cheese has melted. Remove from oven and serve in the center of the plate.