1 1/2 lbs. veal leg, boned
Salt & pepper to taste
Flour as needed
3 oz. butter
1 clove garlic, minced
1/2 c. sauterne wine
1/2 c. tomatoes, crushed
1/2 c. chicken stock
Pinch of oregano & sweet basil
1 sm. eggplant, sliced & fried
1/4 lb. Fontina cheese, sliced

Slice veal very thin and pound well. When ready to cook, season with salt and pepper and dip in flour. Melt butter in large skillet. When hot, place veal cutlets in skillet and brown thoroughly on both sides. Add minced garlic. Add sauterne wine and cook over high fire. Add crushed tomatoes, stock and seasoning.