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
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.