Trim the veal slices of any membrane and scraps. Pound them between sheets of film to about 5 mm thick, into a neat shape that is wider in the middle and narrower at the ends.

Ingredients

• 480 gVeal, leg, top round, cap off, cutlet, boneless, raw
• 25 gWheat flour, white, all-purpose, unenriched
• 2 pieces · largeEgg, whole, raw, fresh
• 15 gCheese, parmesan, hard
• 0.5 5 ml teaspoonLemon juice, raw
• 1.5 gSalt, table
• 0.3 gSpices, pepper, black
• 80 gBread, crumbs, dry, grated, plain
• 60 gButter, without salt
• 60 gHam, prosciutto
• 105 gCheese, parmesan, hard
• 2 15 ml tablespoonSoup, stock, beef, home-prepared
• 3 15 ml tablespoonMeat jus (sugo di carne)
• 40 gTomato products, canned, puree, without salt added

Method

1. Trim the veal slices of any membrane and scraps. Pound them between sheets of film to about 5 mm thick, into a neat shape that is wider in the middle and narrower at the ends.
2. Beat 2 eggs with 15 g of grated Parmesan, ½ tsp of lemon juice (a few drops), 1.5 g of salt and pepper. Dredge the slices in flour and shake off the excess, dip them in the egg and finally coat them in breadcrumbs, pressing the crumbs on well.
3. In a large frying pan heat 60 g of butter over medium heat until it foams. Fry the cutlets in it for 2–3 minutes on each side until golden.
4. Lay a slice of prosciutto on each cutlet and top it with Parmesan shavings (105 g in all). Pour 2 tablespoons of hot broth and 3 tbsp of meat juices (sugo di carne) into the pan, cover and leave over low heat for 4–5 minutes until the cheese has melted.
5. Transfer the cutlets to warmed plates, spoon the pan juices over them and, just before serving, add a small dab of tomato sauce (about 10 g) to each.