25 May

Per 4 servings

  • 4 veal steaks
  • ham
  • 3 oz butter
  • 3 ½ oz grated Parmigiano Reggiano cheese
  • 2 eggs
  • breadcrumbs
  • broth
  • salt and pepper

Clean the slices and pound them carefully, dip in the beaten egg and bread-crumbs, put 1/4 cup of butter in a pan and brown the cutlets.

On top of each of them put the prosciutto and the cheese in flakes. Pour on 2 spoonfuls of hot stock, place a nob of butter and leave in the pan until the cheese has melted.

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Posted by on May 25, 2015 in Uncategorized



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