312. Cotolette di Vitella di Latte o di Agnello coi Tartufi alla Bolognese

The best cut of veal for this dish is the sous-noix or lower part of the thigh, but you can also use the lean part of the rest of the thigh or rump. Cut the meat into thin slices the size of the palm of your hand. Pound the cutlets and give them a rounded, elegant s