Veal cutlets alla bolognese
Instructions
Beat breast slices, put them first in the beaten egg with a little salt and pepper, then in the breadcrumbs.
In a saucepan melt the butter and let it get brown the meat on both sides.
Then on each slice lay a slice of prosciutto, thin slivers of parmesan and truffle slices three.
Clear bottom wet and a tbsp of broth.
Cover and let Cook until ham and cheese become translucent.
When serving, veiled the scallops with a little clarified butter.
For a lighter version of this classic recipe, follow the same procedure but without Breading the meat.
Accompanying wines: Ronco Of VdT rose gardens, the Rosso Di Enrico Vallania VdT Dell'Emilia, Taurasi DOCG.
Ingredients and dosing for 4 persons
- 4 slices of veal breast
- 4 thin slices of ham
- 100 g of grana
- 80 g of butter
- 1 egg
- Breadcrumbs
- 1 small black truffle
- 1 tbsp of broth
- 3 tablespoons of light background
- Salt
- Pepper