Cutlets with Ham
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- veal cutlets
- fatty and lean prosciutto
- egg
- parmesan or gruyere
- butter
- meat gravy or tomato sauce
- lemon
Instructions
- Prepare the cutlets as in N. 312 and dip in egg with a cutlet-sized thin prosciutto slice.
- Bread with the prosciutto on top, salt lightly, and brown in butter on the plain side.
- Top the prosciutto with thin parmesan or gruyère, finish with heat above, and serve with gravy and lemon or tomato sauce.