Veal Cutlets with Prosciutto and Mozzarella
( The Romagnolis' Table )
You could call this dish a gilded lily. It's made with thin slices
of veal dipped in flour, egg and finally bread crumbs, and golden fried in butter. To crown this delicacy, the Bolognese add a thin
slice of prosciutto and one of mozzarella, toast the cutlets in the oven , and before serving top them with a bit of tomato sauce.
1/4 lbs veal cutlets, sliced 1/8 inch thick.
1/2 to 3/4 cup flour
2 eggs ,beaten
1 cup bread crumbs
8 tablespoonfuls unsalted butter
1/3 lb prosciutto , sliced thin
1/2 lb whole-milk mozzarella
12 tablespoonfuls tomato sauce
Preheat the oven to 300 deg
veal slices into the flour, dusting both sides
Dip in the beaten eggs
Press the slices into the bread crumbs, patting both sides
the butter, and saute the slices over medium heat, turning
them over once the first side is golden brown When both sides are done,
lightly and drain on paper towels.
Put a slice of prosciutto on each slice of veal, then a thin slice of mozzarella.
Place in an
oven ( at 300 deg ) just long enough to melt the mozzarella.
Before serving, top each slice with a couple tablespoonfuls tomato sauce.