Roma® Eggplant and Veal Hoagie
Roma® Eggplant and Veal Hoagie
Directions
- Whisk together flour, onion powder, garlic powder, salt, and pepper.
- Pound the veal cutlets once or twice on each side. Dredge thru the flour mixture. Shake off excess flour.
- Heat butter flavored oil in sauté pan over medium high heat. Add veal cutlets and cook for 1-2 minutes per side.
- Pour wine into pan and simmer until the wine is evaporated and absorbed into the veal.
- Spread each side of the hoagie roll with the eggplant spread then place on entrée plate.
- Top the bottom part of the hoagie roll with sliced mozzarella cheese followed by the veal then finished with the roasted red pepper strips, banana peppers, a drizzle of balsamic glaze and fried basil leaves.
Ingredients
- 2 ea. Roma® Roll(s), Hoagie, 8-inch, split and toasted
- 2 ea. Roma® 4 oz. veal leg cutlets
- 1/2 cup Roma® All-Purpose Flour
- 1/2 tsp Roma® onion powder
- 1/2 tsp Roma® garlic powder
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Roma® Black Pepper, Ground
- 2 tbsp Brilliance Butter Flavored Oil
- 1/2 cup Piancone® red cooking wine
- 1 cup Peak Fresh Produce® roasted eggplant and garlic spread, (see recipe below)
- 4 ea. Roma® Cheese, Mozzarella, slices
- 1/2 cup Roma® roasted red pepper, julienne
- 1/4 cup Roma® sliced banana peppers
- 2 tbsp Piancone® Balsamic Glaze
- 8 ea. Peak Fresh Produce® Basil Leaves, fried for garnish
Roasted Eggplant and Garlic Spread
Directions
- Heat oven to 425°F. Place garlic, onion, and eggplant on a sheet pan lined with parchment paper and roast the garlic until browned about 5-6 minutes remove from oven and reserve. Let the eggplant and onion roast for a total 40 -45 minutes.
- Split the eggplant after roasted and scrape the inside into a food processor. Add the garlic, basil, oregano, salt, pepper, and onion then pulse to puree.
- Add the tomato paste and parmesan cheese then pulse to puree and combine.
- Drizzle in the extra virgin olive oil to desired thickness then hold refrigerated for service.
Ingredients
- 1 ea. Peak Fresh Produce Eggplant, western
- 3 ea. Peak Fresh Produce® Garlic, Clove(s)
- 1/4 cup Roma® Cheese, Parmesan, grated
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 1 ea. Peak Fresh Produce® Onion(s), Red, peeled and cut in half
- 1/4 cup Roma® Tomato Paste
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1/2 tbsp Peak Fresh Produce® Oregano, minced
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
