353. Scaloppine alla Bolognese

Veal Cutlets Bolognese Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is a simple, healthy dish that can be served for lunch or as a second course in a family meal.

Ingredients

  • 300 grams (about 10-½ ounces) of lean boned milk-fed veal
  • 300 grams (about

Method

Boil the potatoes, making sure not to overcook them, or steam them, which would be better, then slice as thin as possible. Cut the prosciutto crosswise into strips barely a finger wide.

Chop the meat very fine with a meat cleaver and season with salt, pepper, and a little nutmeg, because, as you know, it is good to use nutmeg and spices in general in foods that cause flatulence. Divide