Kalvescaloppine with cheese and tomato sauce

Ingredients for Kalvescaloppine with cheese and tomato sauce

Instructions for Kalvescaloppine with cheese and tomato sauce

To prepare the Kalvescaloppine with cheese and tomato sauce recipe, please follow these instructions:

Sprinkle some salt on both sides of the sliced Aubergines. Turn some small plates/saucers with upside-down on a piece of wax paper, and let them soak for up to 3 hours at room temperature, or let them stand in the refrigerator overnight. In the meantime, prepare tomato sauce.

Rinse the eggplants under running water and dry them well. Sammenrør eggs and 1 cup cheese in a broad low Bowl (perhaps dish?). Pour the flour and bread crumbs in separate dish (Bowl), so there will be an evenly thick layer. The aubergines must now paneres, and it is best done by only taking a few pieces at a time. Turn each side in the flour until it is covered, and bank/remote so evnt. overskudsmel. Then invert the eggplants in it together beaten eggs/cheese. Let overskudsæg drain away before finally reversed in rasp'en. Then paneres the rest of the eggplants, and then the meat, with the exact same procedure. More flour and bread crumbs may be added as needed.

Pour enough of the olive oil in a heavy skillet, that there will be a lag of 1 – 1 ½ cm in the bottom of the Pan and warm it up to well over the Mediterranean. It should preferably Fizz when you try to stab one of the eggplants in if we can control it., can you use 2 pans at the same time. Now put so many eggplants in the Pan as possible, without touching the side of the pan. Fry them golden brown on both sides (reversed preferably only once), about 4 minutes. Remember to adjust the heat so they brown evenly, without burning. Put after finishing frying the eggplants to dry on a paper towel. When the eggplants are fried finished, switch and cleaned the Pan and the meat (scallopine) prepared in the same way.

Preheat the oven to about 175 degrees. Spread the tomato sauce out of a ca. 30 x 20 cm large dish, in an even thin layer. Serve the meat, slightly overlapping if necessary, spread evenly over the tomato sauce. Pour with a spoon half of the remaining tomato sauce over the meat, and then sift half of basilikum'en over it. Put the aubergines on top and the advantage the rest of the tomato sauce over the eggplant. The rest of basilikum'en powder on your partner now out over the top. To be mozarellaskiverne at the end, along with the last fissure cheese. Behind now in the oven until the Court begins to bubble/simmer, and cheese is melted. It takes with a preheated oven, about 25 mins. take right out of the oven, and let it rest for 5 minutes before serving.

Tips:
When you buy veal (Scallopine), so try to choose 8 approximately equal sized pieces, they will be prepared at the same pace, and make it a part easier to cook right.