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Easy
The best cut of beef or veal for this dish is the fillet or top of the round, but you can also use the rump or the thigh.
Cut the meat into slices almost as thick as your finger to obtain no more than 7 or 8 cutlets, which you should try to shape nicely. Pound with the back of a knife blade. Chop the prosciutto and the other ingredients described above very finely. Pour six tablespoons of oil into a skillet or a copper pan. Put the cutlets in the oil, still cold, and spread a little of the chopped mixture on top o