There is a dish that puts agree all Italian tables from north to south: the schnitzel! Breaded and fried like that wants to Milan or cooked on the plate like that to Palermo, there are many more substantial variations, more or less rich or made with different cuts of meat, but always tender. Today we offer the Bolognese cutlet, a second very tasty dish with a base of breaded veal loin and garnished with raw ham and grated cheese. A further note of taste is given by the broth in which it is nuanced cutlet and which is then converted into a delightful reduction, as a sauce.Rolls cutlet
- Ingredients for the meat
- veal loin (4 slices of 200 g each) 800 g
- Bread crumbs 200 g
- 00 flour 100 g
- eggs (Medium) 2
- Butter 50 g
- prosciutto 300 g
- Parmesan cheese (To be grated) 170 g
- Beef broth 250 g
- For the dressing
- Tomato puree 100 g
To prepare the Bolognese cutlet, prepared the meat broth (or vegetable broth although the seasoning will be lighter at that point); then started to pound the slices of meat with a meat mallet to make them thin (you can also use a sheet of baking paper to be spread over the meat so as to avoid the risk of breaking the fibers) (1); then prepare three short and wide containers: one beat eggs; in the other place the flour and the breadcrumbs in the third. Pass the meat slices one at a time, first in the pinwheel flour from both sides to accurately flour it (2). Then the egg (3),
Finally, pass them in breadcrumbs, making sure they are completely covered (4). For cooking rule you depending on the size of the slices or skillet; we advise you to cook 1 or 2 slices at a time if you use a not very large skillet, not to risk too many times to reuse the butter. Then in a pan melt the butter (5), and once melted recline the slices (6);
Saute on one side, then turn the other (7). Once they are golden brown on both sides, lay the slices of ham (8) and sprinkle with grated Parmesan cheese (9).
Once seasoned, sprinkle the slices with beef broth (a ladle for each cutlet) (10) and cook with the lid on for 5-6 minutes (11); when they are ready (12)
strain the cooking bottom of the pan in which you cooked cutlet (13) and transfer it in a saucepan. Then add 20 g of Parmesan cheese (14) and let thicken over high heat (15).
Now you are ready to Serve: If you wish you can garnish the platter with the simple tomato sauce (16), then laid cutlet (17) and seasoned with a reduction in stock (18). Your Bolognese cutlet is ready to be served!
It 'better to eat freshly cooked cutlet Bolognese, otherwise you can store it in the refrigerator in an airtight container for 1 day.
You can freeze freshly breaded and still raw if you are used fresh ingredients not thawed.
We do not recommend freezing from crush on not losing the integrity and taste of the dish.
The Bolognese cutlet is preferably made with a veal cutlet, so with a slice of loin on the bone. It 'hard to find on the market this cut, but try to ask your butcher: you will be pleasantly surprised.