Italian cuisine · Meat & Kebab

Bologna-Style Veal Cutlet

Breaded veal cutlets fried in butter, covered thickly in parmesan and briefly baked in hot stock.

Ingredients · for 4 servings

• 4 veal cutlets (150 g each)
• 2 eggs
• 50 g flour, for breading
• 120 g breadcrumbs
• 100 g parmesan
• 80 g butter
• 200 ml beef stock
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Pound the veal cutlets evenly to about 5 mm between two layers of plastic wrap, snip the edges slightly and salt and pepper both sides.
2. Place the flour, the eggs whisked with nutmeg, and the breadcrumbs in three flat dishes, dredge the cutlets through them one by one and press the coating on firmly.
3. Let 60 g butter foam up in a large pan and fry the cutlets over medium heat for 3–4 min. per side until golden brown, then drain on kitchen paper.
4. Lay the cutlets side by side in a buttered baking dish and cover each thickly with the freshly grated parmesan.
5. Carefully pour the hot beef stock in along the edge until it stands about 5 mm high – it must not flood the coating.
6. Bake in the preheated oven at 200°C for 10–12 min. until the cheese has melted and lightly browned, and serve immediately with the juices from the dish.