Double TT Diner
We’re big, shiny and bright, and yes we’re open all night.
Breakfast, lunch and dinner anytime of the day, what else do you say?
We offer a seniors’ menu, children’s menu, a menu for all ages.
It’s no wonder our menu is 10 pages!
Running late and thinking about skipping the first meal of the day?
No need to worry: We’ll have you in and out and well on your way
Annapolis’ best-kept secret for great seafood, chops and veal,
our portions so big and our prices right — you can’t pass up this deal!
So if it’s dinner with the family, breakfast for a business meeting
or homemade desserts to stuff your face …
Be sure to stop by the Double TT
There’s no better place!
Typically known for quick and delicious 24-hours-a-day breakfast and an overwhelming menu, Double TT Diner surprises with its extravagant and delicious dinner fare. Recognized and featured by the Capital newspaper for our amazing crabcakes and veal dishes, we offer numerous seafood, steak and veal dishes and not-to-forget homemade classics to bring you back to your childhood.
6 to 8 oz. fresh milk-fed veal
1/2 cup grated Parmesan cheese
fresh-cracked black pepper
2 tbs. dried oregano
1/2 cup flour
2 tbs. olive oil
6 slices thin shaved prosciutto
1 to 2 Roma tomatoes
4 oz. fresh Mozzarella
1 cup Balsamic vinegar
1/2 cup 100% pure pomegranate juice (Pom)
1 tbs. honey
Pomegranate Balsamic Reduction
In a sauce pan on low heat, reduce Balsamic vinegar, pomegranate juice and honey by half or until sauce coats the back of a spoon. Approximately 20 to 30 mins.
Set aside and let cool.
Combine Parmesan cheese, oregano, and cracked black pepper (about 8 to 10 turns on mill). Set aside.
Place flour in bowl. In separate bowl, crack egg and beat it lightly. Set aside.
If your veal hasn’t already been portioned out and tenderized, slice your veal into 1/4-inch-thick medallions and tenderize lightly. Dip each piece into flour until coated, shake off excess, then dip into egg wash. Finally dip veal in Parmesan cheese, oregano and pepper mixture. Coat on both sides, shaking off any excess. Repeat this process for remaining veal.
Preheat frying pan on medium high heat with olive oil. Cook veal until golden brown or about 2 to 3 minutes each side before removing from pan. Set veal aside on a cooling rack.
In same pan add sliced eggplant slices. Cook for approximately 3 to 4 miutes each side.
Now on each veal medallion, place two slices prosciutto, eggplant slice, sliced Roma tomato, ending with thin slice of fresh mozzarella. Place them in broiler and melt cheese, or in oven at 400 degrees for approximately 4 to 5 minutes or until cheese is melted and gooey.
Transfer to serving plate. Use spoon or squeeze bottle to distribute the Balsamic reduction. Garnish with basil leaf and enjoy!