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fragrant swivel Biscuits
second courses from Italy - Emilia-Romagna
Bolognese Cutlet
Bolognese Cutlet
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Today I propose you a recipe of the Bolognese tradition: the cutlet, this is my version
Prepare three containers, one put the flour, one in the breadcrumbs, and the other eggs sprinkled with salt, half-lime juice, nutmeg and a pinch of parmesan.
Dip the slices of calf, one at a time, first into the flour, then into the egg and finally into the breadcrumbs. In a frying pan, melt the butter and bake the cutlets until they are golden.
Preheat oven at 200 ° C and on a baked plate with oven paper place the cutlets, cover with a piece of Parmesan cheese, ham and other Parmesan cheese.
Sprinkle with a little broth and bake for 4/5 minutes until the cheese has dissolved and has formed a small crostick.
You can use it with balsamic vinegar and purity.