Veal Cutlets Bologna-Style
|Chicken broth/Canned chicken broth||1⁄3 Cup (5.33 tbs)|
|Ground pepper||To Taste|
|Dry unflavored breadcrumbs||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||6 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Prosciutto slice||2 Ounce (About 4 Slices)|
|Very thin slices white italian truffles||12|
|Freshly ground pepper||To Taste|
Prepare Chicken Broth.
Place cutlets between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened.
Beat eggs with salt and pepper in a medium bowl.
Combine breadcrumbs with 2 tablespoons Parmesan cheese in a small bowl.
Spread on aluminum foil.
Dip cutlets in beaten eggs, then coat with breadcrumb mixture.
Press mixture onto cutlets with the palms of your hands.
Let coated cutlets stand 10 to 15 minutes.
Melt butter in a medium skillet.
When butter foams, add cutlets.
Cook over medium heat 2 to 3 minutes on each side or until cutlets have a light-golden crust.
Place 1 slice prosciutto and 1 tablespoon Parmesan cheese on each cutlet.
If using, add a few slices of white truffles.
Add chicken broth.
Cover skillet and reduce heat.
Simmer 2 to 3 minutes or until cheese is melted.
Place meat on a warm platter.
Taste and adjust sauce for seasoning, then spoon over meat.