Source: The Little Village - Downtown Baton Rouge
4oz. veal cutlet (cut in 1/3s)
2oz. mozzarella cheese
2tbl. Romano cheese
3 thinly sliced eggplant medallions
3oz. cream sherry
Salt and pepper (taste)
Salt and pepper the veal. Dredge in flour. Saute veal in butter. Brown one side, flip it and add sherry. Burn alcohol off and add the marinara.
Salt and pepper the eggplant. Dredge in flour, egg wash, and breadcrumb. Fry until golden brown.