Mini piccata made from veal medallions with filled eggplant boats

For the mini piccata:

  • 4 (approx. 120 g), cut in half horizontally veal medallions
  • 100 g wheat flour
  • 4 eggs (size M)
  • 150 g parmesan, grated

For the aubergine boats:

  • 2 aubergines
  • 75 g couscous
  • 150 ml heat-resistant olive oil
  • 1 small onion, chopped
  • 2 cloves of garlic, chopped
  • 200 g cherry tomatoes, quartered
  • 80 g double cream cheese
  • 1/2 tsp pepper
  • 1 pinch of cinnamon
  • salt to taste
  • fresh basil leaves to serve

Nutrition values

30 - 60 minutes
veal medallions


Take the veal medallions out of the fridge in good time and allow to come to room temperature.

Cut the aubergines in half lengthwise, cut the flesh into a diamond shape and sprinkle with 1 tsp salt. Leave to marinate for 15 minutes. In the meantime, prepare the couscous with hot water according to the instructions on the packet. 

Preheat the oven to 180°C (356°F) top/bottom heat. Line a baking tray with baking paper. Slightly straighten the aubergine halves for a good stand. Remove all but 1 cm of the flesh and chop. Heat 3 tbsp oil and fry chopped flesh with onion, garlic and tomatoes for about 5 minutes. Stir in cream cheese, spices and couscous. Season to taste with salt. Fill the aubergine halves with it, press down lightly and bake for about 30 minutes.

Dredge the halved veal medallions in flour. Whisk the eggs with the Parmesan. Coat the medallions with it. Heat the remaining oil and fry the medallions on both sides until golden brown. Remove, drain on kitchen paper and then arrange on plates with the aubergines. Serve garnished with fresh basil leaves.

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