308. Bracioline alla Bartola

Cutlets Bartola

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

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.

Ingredients

  • 500 grams (about 1 pound) net weight of boneless beef or veal
  • 50 grams</

Method

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