








Veal Sorrentino or Sorrentina is a great dish involving veal pounded thin- In this recipe while not 100% classic, I use the main ingredients and add a few of my own also- Traditionally a white wine would be used however I use Cognac and Red Wine- Also a mushroom sauce or gravy is not always served with this- The name is derived from the region of origin which is Sorrrento, Italy- Simply one of the most beautiful places in Italy to stay. The name of the dish well that is a question to be answered somewhere else- traditionally you see it in American eateries as Sorrentino while in fact it is called Sorrentina depending on who you ask.
This is a real easy dish to make and a great way to make use of the last summer eggplant- The Broccoli Rabe made along side this veal dish will be featured in a separate Episode.