Veal Schnitzel Bolognese
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Fried veal schnitzel baked with ham and cheese.
1. Cut shallow slits around the circumference of the veal cutlets, split them wide open, salt and pepper them, coat them in plain flour, then in beaten egg and breadcrumbs
2. Put in a pan with melted butter and fry on both sides until golden brown
3. Then cover the cutlets with slices of ham, sprinkle thickly with grated cheese, which we press to the cutlets, pour the broth and simmer under the lid for about 5 minutes until they are well cooked through and the cheese is melted.
– Side dish.