One of the dishes from Bologna is the Bolognese cutlet .
It differs from that of Milan to the presence of the ham and truffles, but basically it is a chop a little richer.
I've eaten several times a second is very strong, so if you decide to eat it is perhaps better to stay light on the first!
Recipe:
slices of veal
an egg a few slices of ham sliced \u200b\u200bwhite truffle
breadcrumbs parmesan cheese salt and pepper
lard ( or oil)
Preparation:
beat the slices with a meat mallet until they are quite thin.
Go therefore the meat into the bread crumbs, then egg salt and pepper and again in breadcrumbs. The meat should be cooked in a pan with lard, but if you prefer you can use olive oil. After being fried, add the Parmesan cheese, a slice of ham, a slice of truffle and parmesan yet to form a thick layer. Place the chops in a baking oven where you add oil and place in oven to melt the cheese and make it more golden.
Served with a side dish to taste.
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