Veal Cutlets and Prosciutto (Italian Cotoletta alla Bolognese)

Cotoletta alla bolognese is a traditional Italian meat dish originating from the region of Emilia-Romagna. The dish is made with veal cutlets that are lbsed until thin. They're dipped in eggs and breadcrumbs, then fried in butter. Each slice of meat is topped with a slice of prosciutto crudo and grated Parmigiano-Reggiano. Broth and butter are then added to the pan and the dish is covered until the cheese melts. Before serving, this cotoletta is traditionally topped with shaved truffles.

4 slices veal cutlets
4 slices prosciutto crudo
4 Tbsp. Parmigiano Reggiano cheese
1 egg
breadcrumbs
butter
chicken or beef broth
sea salt
black pepper, freshly ground

Spread the slices of veal cutlets with a meat tenderizer until tender and salt.

Add one egg to a soup bowl with salt and pepper; stir vigorously with a fork. Then pour plenty of breadcrumbs onto a plate.

Melt about 2½ oz of butter in a large pan. Dip and cover the meat in the egg mixture followed by the breadcrumbs – making sure to press the meat against the breadcrumbs with the back of your hand (so they stick well enough to the meat).

Transfer the cutlets to the saucepan with butter and brown them slowly, on both sides. Then (without removing them from the pan) cover with slices of ham and Parmigiano Reggiano cheese, cut into thin flakes.

Add a small ladle of chicken or beef stock, cover and let cook over medium heat until the cheese is completely melted.

Makes 4 servings.