Bologna
Ingredients (4 servings) 4 veal cutlets 4 slices of raw ham (thin) 120 g of Parmigiano Reggiano cheese (not too ripe) 2 eggs breadcrumbs a little broth lemon juice salt and pepper butter meat sauce tomato sauce Preparation Clean the veal cutlets, removing any fat, then flatten them with the meat pounder in order to obtain a nice and rounded-out shape, in other words large in the middle and narrow at the edges. Strain them first in flour, then in beaten eggs with a little grated Parmigiano Reggiano cheese, a few drops of lemon juice, salt and pepper and finally strain them in breadcrumbs. Press well so that the breadcrumbs stick to the cutlets. Fry them lightly in a pan with butter and brown them on each side. Put a slice of ham on each cutlet and pour some meat souce on the slices of ham. Leave them on a low heat, covering the pan, until the cheese has melt. Before serving them pour just a little tomato souce on each cutlet. Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
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