Scaloppine of Pounded Meat
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- lean large-animal meat
- grated parmesan
- spices
- breadcrumbs
- butter
- tomato sauce or paste
Instructions
- Chop lean meat very fine and season with salt, pepper, parmesan, and optional spices.
- Form a ball and roll it out thin between breadcrumbs, then cut into palm-wide squares (or shape by hand into hearts).
- Cook in butter until colored, baste with diluted tomato sauce, and serve.