Bolognese-style cutlet

Type of recipe: Main courses

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Preparation method:

Pound the slices of veal until fairly thin. Dredge them first in some flour, then coat them in beaten egg and finally, in breadcrumbs.

Melt a little butter in a frying pan and fry the cutlets until golden brown on both sides. Place the cutlets in another large shallow frying pan and put the slices of cured ham and grated or better still, thinly-sliced Parmesan cheese on top.

Add the hot stock and a knob of butter and cover the frying pan with a lid. Cook over a moderate heat until the cheese has melted and the stock thickened. Serve the cutlets piping hot.

Preparation method:

Pound the slices of veal until fairly thin. Dredge them first in some flour, then coat them in beaten egg and finally, in breadcrumbs.

Melt a little butter in a frying pan and fry the cutlets until golden brown on both sides. Place the cutlets in another large shallow frying pan and put the slices of cured ham and grated or better still, thinly-sliced Parmesan cheese on top.

Add the hot stock and a knob of butter and cover the frying pan with a lid. Cook over a moderate heat until the cheese has melted and the stock thickened. Serve the cutlets piping hot.