#bolognesecutlet #recipe #lucainhiskitchen
Ingredients 2 people:
2 pork or veal thin steak
3 slices of Parma ham
50 gr of Parmigiano Reggiano cheese (not too ripe)
1 egg
Breadcrumbs
Flour
A cup of meat broth
1 slice of lemon
A knob butter
3 tbs of tomato passata
salt and pepper
Method:
Put flour and breadcrumbs in two different plates.
Put in a bowl the egg, salt and pepper, a bit lemon juice and grated parmigiano. Beat until well mixed.
Dredge the steak with flour then dip the floured steak in egg until well coated.
Finally place the egg-covered steak into the breadcrumb and coat it evenly.
Heat the broth in a saucepan.
Melt a knob of butter in a pan.
When the butter is hot fry the cutlets two minutes each side until golden brown.
Turn down the heat and cover the cutlets with parma ham, and plenty of parmigiano flakes.
Add the broth on the bottom of the pan.
Cover and let it cook at very low heat for a couple of minutes or until the parmigiano is melted.
Plate adding a table spoon of tomato passata.
Video by: Anna Bianco
Animation by: www.moephatproductions.com
Graphics by: Katrin Scheibert
© Luca in his kitchen / Anna Bianco 2020