Bolognese cutlet
Category
Portions
4 servings
Timing
30 minutes
Ingredients
4 bovine steaks without bones, 2 eggs, 200g breadcrumbs, salt, pepper, 250g Mortadella Bologna IGP (PGI), frying oil, Pecorino cheese (or Parmesan Cheese), 250ml broth
Method
Beat the eggs with a pinch of salt. Pass each slice of meat through the egg and then in breadcrumbs on both sides. Eliminate the excess breadcrumbs. Fry in a wide pan with a couple of very hot tablespoons of oil. Fry one slice at a time. Brown both sides. Then place a slice of mortadella over and spread one or two tablespoons of the grated cheese over. Add a ladle of broth, cover and cook for approximately 5 minutes. Strain the cooking liquid and add one or two tablespoons of grated cheese. Let it stand. Once thickened, pour the cream over the cutlets. Serve hot.
Source
Recipe created by Alessandra Biagini unazebrapois.blogspot.it, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium
