Cutlets in Paper (en Papillote)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- milk-fed veal cutlets
- butter
- prosciutto (fatty and lean) and parsley
- soft breadcrumb (midolla)
- raw truffles
- white paper
- salt and pepper
Instructions
- Bare the rib bone of the veal cutlets, cook them in butter, and season.
- Make a filling of finely chopped prosciutto and parsley bound with butter and breadcrumb; spread on both sides and top with raw truffle slices.
- Wrap each cutlet tightly in greased white paper with the bone out, grill over low heat without burning the paper, and serve.