Five years ago, The Providence Journal published the recipe for a tower of a dish from Aquilante’s Bistro and Tavern, West Warwick, Rhode Island: Pork Napoleon.
The Pork Napoleon combines layers of pork cutlets and eggplant. It’s not on the menu but served as a special. But with the recipe you can enjoy it any time. The restaurant recently updated its summer hours so it seems the perfect time to again share the recipe.
The menu is full of Italian specialties as well as grilled pizza and seafood dishes.
They have daily summer specials also to complement the season.
Learn more at Aquilantesbistroandtavern.com or by calling the restaurant at (401) 821-7700.
Aquilante’s Pork Napoleon
4 pork cutlets, pounded thin
1/2 cup flour
2 eggs, beaten
4 eggplant slices (peeled)
1 1/2 cup bread crumbs
Few tablespoons oil for frying
4 tomato slices
4 fresh mozzarella slices
1-2 sprigs fresh rosemary
For the Pink Cream Vodka Sauce
3/4 cup marinara sauce (your favorite)
1 tablespoon of butter
1 1/2 cup heavy cream
1/4 cup Parmesan cheese
Pound pork cutlets.
Dredge in flour. Next dip in beaten egg. Dredge through fresh bread crumbs.
Repeat three step process with eggplant slices.
Pan fry pork cutlets and eggplant until cooked thoroughly.
Stack pork cutlet, top with eggplant, slices of tomato, and fresh mozzarella. Repeat stacking until all are used up. Stick in skewer to keep together.
Bake in 350 degree oven for 15 minutes or until warm.
To make the sauce: combine marinara sauce, butter, heavy cream and cheese in a saucepan over a low heat. Stir to blend.
To serve, remove the skewer and replace with fresh rosemary sprig. Top the tower with Pink Cream VodkaSauce.
-- Gail Ciampa is food editor of The Providence (Rhode Island) Journal. Email her at firstname.lastname@example.org or follow her on Twitter at @gailciampa.