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Bolognese Cutlet

ingredients

servings

2

Thin slices of veal

300 oz

Vegetable broth

200 fl oz

Eggs

2 unit

Ham

50 oz

Grated Parmesan cheese

60 oz

Butter

100 oz

Type 00 wheat flour

50 oz

Breadcrumbs

50 oz

Lime juice

1 spoon

second courses from Italy - Emilia-Romagna

Bolognese Cutlet

Bolognese Cutlet

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of D vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bolognese Cutlet

Today I propose you a recipe of the Bolognese tradition: the cutlet, this is my version

Bolognese Cutlet step 1

step 1

Prepare three containers, one put the flour, one in the breadcrumbs, and the other eggs sprinkled with salt, half-lime juice, nutmeg and a pinch of parmesan.

Bolognese Cutlet step 2

step 2

Dip the slices of calf, one at a time, first into the flour, then into the egg and finally into the breadcrumbs. In a frying pan, melt the butter and bake the cutlets until they are golden.

Bolognese Cutlet step 3

step 3

Preheat oven at 200 ° C and on a baked plate with oven paper place the cutlets, cover with a piece of Parmesan cheese, ham and other Parmesan cheese.

Bolognese Cutlet step 4

step 4

Sprinkle with a little broth and bake for 4/5 minutes until the cheese has dissolved and has formed a small crostick.

Bolognese Cutlet step 5

step 5

You can use it with balsamic vinegar and purity.

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