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Carrot Ginger Broth >>
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Pan Roasted Skate Wing >>
Lobster and Crab Giancarlo >>
Broccoli Rabe with Fennel Sausage >>
Grilled or Sautéed Soft Shelled Crab BLT on Peppered Brioche >>
Veal Federici >>
Saurbraten >>
Pistachio Encrusted Halibut >>
Crab Cake with Sweet Corn Puree >>
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Asian Flank Steak >>

Veal Federici

Federici's, Freehold
(732) 462-1312

8 oz. veal scaloppini
4 slices of ham
2 pieces. fried eggplant
3 oz. flour
4 oz. butter
Salt/pepper to taste
4 oz. creamed sherry
4 oz. sliced mozzarella cheese
Chopped parsley and paprika, for garnish

Sautee veal lightly in butter. Once cooked, remove from stove top and wrap veal in slices of ham. Make into a double stack by adding another piece of veal and ham on top. Top with eggplant and mozzarella cheese, garnish with paprika and parsley. Place back on stove and deglaze the pan with creamed sherry and reduce wine. To thicken sauce, add 2 oz. of butter rolled in flour. Season with salt/pepper to taste and serve.