Milk-Veal Cutlets with Truffles, Bologna Style

Ingredients

• milk-veal
• lemon
• grated parmesan
• egg
• fine breadcrumbs
• butter
• truffles
• parmesan or gruyere
• broth or meat gravy

Instructions

1. Cut, beat, and shape thin veal cutlets (heart-shaped); marinate 1-2 hours in lemon, salt, pepper, and a little parmesan.
2. Dip in beaten egg, rest again, then bread with fine crumbs.
3. Fry in butter; when colored on one side, turn and top with thin truffle and parmesan or gruyère slices.
4. Finish between two fires with broth or gravy; serve with the juices and a squeeze of lemon. Also suits lamb cutlets.