Bolognese cutlet
There is a recipe that makes everyone at the table agree. When you don't know what to do, when you want to impress without overdoing it, when you want to stay classic but add an imaginative touch...The cutlet.
Breaded and fried as the Milanese tradition requires or grilled as the Palermo classic requires, there are many variations. In terms of combinations and cooking, this dish lends itself to countless modifications: rich and substantial, but always tender on the palate.
Bolognese cutlet is one of the many possibilities. It reflects tradition and at the same time presents itself as an incredibly tasty dish, enriched with raw ham, grated cheese and garnished with a reduction obtained with meat broth!
Ingredients for 2 people
- 3 slices of meat for Bovì cutlet
- 3 medium eggs
- 150 g of grated Parmigiano Reggiano
- 250 g of breadcrumbs
- 100 g of flour
- 200g of raw ham
- 50 g of butter
- 150 ml of meat broth
Preparation
Prepare the meat broth (or vegetable, but the flavor will certainly be lighter).
Using 3 bowls or 3 soup plates, arrange beaten eggs, flour and breadcrumbs. Dredge the slices of meat in the flour, turning them on both sides, then in the egg and finally in the breadcrumbs.
The extra touch: Dip them again in the egg and breadcrumbs to make the slice more crunchy. Using a pan and high heat, melt the butter, then lay the slices until they brown on one side and then on the other.
Cover the slices with raw ham and sprinkle with grated parmesan.
Your breaded cutlets are ready...All you have to do is follow the dictates of the Bolognese tradition:
Drizzle the slices with broth (about 3 tablespoons for each cutlet) and leave to cook covered for 6 minutes. The steam from the broth will cause the cheese to melt. Keep them warm. Thicken the broth over a high heat with a spoonful of parmesan.
Filter and garnish the cutlets.
Mouth watering!
