Ciavarella Cristiano

The Bolognese cutlet is a second meat dish typical of the Emilian city. Of ancient origins and also known as Petroniana cutlet, it boasts an original recipe and a divine flavor. Certainly not a light dish but certainly a rich and opulent dish that makes those who taste it for the first time dream, and then again for the second and all subsequent ones!

4 slices of veal rump
2-3 eggs
4 tablespoons of grated Parmesan cheese Parmigiano Reggiano DOP
bread crumbs
lemon juice
4 thin slices of sweet Parma ham

soft parmesan cheese in thin flakes
2 tablespoons of meat broth
clarified butter

To make the Bolognese cutlet, thin the veal slices slightly using the meat tenderizer. Transfer the meat to a deep plate with the beaten eggs together with the grated Parmesan cheese, salt, pepper, a few drops of lemon juice and a pinch of nutmeg. Let the slices flavor for at least 30 minutes

Pass in the breadcrumbs and fry the cutlets on both sides in the clarified butter and then let them dry on paper for fried. As an alternative to butter, you can use seed oil.

Place one or two slices of raw ham and the flaked parmesan on each cutlet. Place the cutlets back in a pan with two tablespoons of hot meat broth, cover with the lid and reduce the heat. Cook until the cheese has melted gently.

Serve the Bolognese cutlets immediately, very hot.

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Enjoy your meal!

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