Made with veal, this dish has been enjoying a vogue at American Italian restaurants from coast to coast. It’s actually an old home-cooked Italian dish called orrechio d’elefante, or elephant’s ear. It’s usually made with a veal cutlet or chop that has been breaded and fried in olive oil. We substitute a turkey cutlet and ovenfry it in a very hot oven. For the breading, we use egg whites instead of whole eggs to cut down on cholesterol.