Bolognese cutlet

Course

Second Courses

Portions

4 servings

Preparation time

30 minutes

Product used

Mortadella Bologna IGP (PGI)

Recipe

Preparation

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.

Credits

Recipe created by Alessandra Biagini unazebrapois.blogspot.it, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

Ingredients

4 bovine steaks without bones
2 eggs
200g breadcrumbs
250g Mortadella Bologna IGP (PGI)
250ml broth
Pecorino cheese (or Parmesan Cheese)
Frying oil
Salt
Pepper