Veal cutlet alla bolognese
Pound the meat until about ¼ inch thick. Season with salt and pepper. Dust evenly with flour and shake off any excess.
Use a fork to whisk the eggs in a bowl. Dip the cutlets in the egg, one at a time, until well-covered. Pour the breadcrumbs out onto a place and completely cover the cutlets in breadcrumbs.
Melt the butter in a frying pan over high heat. Once melted, cook the cutlets on both sides until golden. Then transfer to a plate lined with paper towels.
Cover each cutlet with truffle shavings, a slice of prosciutto and a tbsp of Parmigiano Reggiano.
Arrange the cutlets in a baking dish lined with parchment paper. Cover with cream and meat sauce. Bake in a 350°F oven until the cheese has melted completely.
The strong and intoxicating aroma of truffles make this fungus one of the most expensive and sought-after in the world. Over 4,000 years ago, back in time of the Babylonians and Ancient Egyptians, truffles were believed to be a gift from the heavens and, more precisely, the mix of rain and thunder.
Although the Ancient Romans loved truffles, they were almost forgotten during the Middle Ages, to be rediscovered during the Renaissance.
Towards the mid 15th century, however, this fragrant fungus came back into fashion because it was believed to be an aphrodisiac. Truffles quickly appeared at all the most important dinner parties in Europe.
Did you know that…
Contrary to what many people believe, truffles are not tubers. The misunderstand is due to the fact that truffles are part of the genus Tuber, which includes different species of mushrooms or fungi.
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