Trattoria Romana’s Veal chop Romana

1 Italian eggplant, peeled and sliced ¼ inch All-purpose flour, for dredging 1 large egg, whisked 1 16-ounce bone-in veal rib chop, trimmed, butterflied and pounded thin, yielding about 10-12 ounces 2 thin slices prosciutto cotto, or good quality domestic ham 4 medium button mushrooms, sliced 2 slices whole milk mozzarella, sliced thin 2 tablespoons baby green peas, blanched 4 tablespoons olive oil, divided ¼ cup dry white wine ¼ cup dry marsala wine ½ cup chicken stock 2 tablespoons salted butter Kosher salt and black pepper, to taste 1. Preheat oven to 350 degrees F. Line a baking sheet with paper towels, set aside. Place flour in shallow dish. Season with salt and pepper, to taste. Dredge eggplant in flour and dip in whisked egg. Using a large saute pan over medium high heat, heat 2 tablespoons olive oil. Sauté both sides of eggplant until golden brown. Transfer eggplant to prepared baking sheet. 2. Season veal chop with pepper, to taste. Firmly press prosciutto on top of veal chop. Dredge both sides of veal chop lightly in flour. Using a large, ovenproof saute pan over medium high heat, heat remaining 2 tablespoons olive oil. Place chop in pan, prosciutto side down and cook about 1 minute or until slightly brown. Flip chop and repeat on other side. Add mushrooms and saute until tender. 3. Add white wine, Marsala wine, chicken stock and butter. Reduce heat to medium and simmer until thickened, about 3 minutes. 4. Place prepared eggplant slices on top of prosciutto. Top with mozzarella and add peas to sauce. Transfer saute pan to oven and bake until until cheese is melted, about 2 minutes. 5. To serve, place veal chop on plate and surround with Marsala sauce. Makes 1 restaurant serving or 2 home portions; analysis based on 2 servings Nutrition information per serving: 985 calories, 67% calories from fat, 74g fat, 28g saturated fat, 324mg cholesterol,21g carbohydrates, 10g total sugar, 0g added sugar, 58g protein, 1149mg sodium, 7g fiber