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Epicurious
Cookbooks

Skillet Gratinate of Eggplant and Veal

Cooks' Note

*Try to get a 2-pound chunk of veal (from the leg or shoulder), which you will slice into 6 individual cutlets, about 5 ounces each. If your market has only pre-cut small scaloppine, pound them, then cook 2 or 3 of them together for each gratinate portion.

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