Crumbed Veal Cutlets
calories: medium
category: second
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Veal slices 8 thin slices about 600 gr.
Raw ham 80 gr.
Parmesan cheese 60 gr.
Butter 30 gr.
Eggs 2
Bread crumbs 4 spoonfuls
Tomato sauce 1 cup
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Raw ham 80 gr.
Parmesan cheese 60 gr.
Butter 30 gr.
Eggs 2
Bread crumbs 4 spoonfuls
Tomato sauce 1 cup
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Pass the veal slices in the beaten egg and them in the bread crumbs, pressing well so that it sticks properly.
Put the butter in a large pan on the fire and as soon as it has melted, arrange the veal slices on the bottom. Let them brown on both sides then salt and pepper all of them.
Put a slice of ham, a few flakes of Parmesan cheese and a little tomato sauce on each of them. Go on cooking at a low heat and the lid on for about 10 minutes until the cheese has melted. Serve hot at table. The Chef's tips Sangiovese di Romagna is a ruby red 11.5 to 12° wine, to be served at 16°C. Curiosity Tomatoes (either raw or cooked) in Italy are almost part of the staple food. The tomatoes used for cooking are generally peeled and deprived of their seeds. They can be bought in tins or fresh especially during the summer when there is a miriad of varieties.
Put the butter in a large pan on the fire and as soon as it has melted, arrange the veal slices on the bottom. Let them brown on both sides then salt and pepper all of them.
Put a slice of ham, a few flakes of Parmesan cheese and a little tomato sauce on each of them. Go on cooking at a low heat and the lid on for about 10 minutes until the cheese has melted. Serve hot at table.
