lunedì 13 giugno 2011

COTOLETTA ALLA BOLOGNESE (veal cutlet Bolognese style)

Meat entree

8 slices veal
8 slices prosciutto crudo (Parma ham)
2 eggs
1 cup crushed Italian san Marzano
6 tbsp grated Parmigiano
4 tbsp extra virgin olive oil
Breadcrumbs (plain, not flavored or seasoned)

Lightly beat eggs in a bowl then dip meat slices in; arrange slices in the breadcrumbs and press in order to have them stick well to the meat.

Preheat oven to 400.

Put a big skillet on medium-high heat and warm olive oil and fry cutlets in for 2 minutes each side, remove from oil and line on paper towel so that the oil is absorbed. Season with salt and pepper.

Line the slices in a baking dish, cover each cutlet with one slice of prosciutto, pour tomatoes on them and top with parmigiano.

Bake about 5 minutes or until the cheese melt and serve immediately with a fresh, green salad.

This recipe serves 4.

- You can use crushed, strained or diced Italian San Marzano, don't use the fresh tomatoes because they would be too watery.

- Use only plain breadcrumbs, we have the real Italin style ones (that means PLAIN).

- While Prosciutto is tastier, you can also use regular ham.

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