Italian-style Bolognese cutlets

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Italian-style Bolognese cutlets

Italian-style Bolognese cutlets

Number of people

2 very thin veal cutlets

1 egg

2 tablespoons of milk



1 slice of white ham

100 g ground beef meat

30 cl of tomato puree

1 onion

1 clove of garlic

1 small celery stalk

1 carrot




50 g grated cheese

Pepper at your convenience


Olive oil

Preparation: 30 min
Cooking time: 35 min
Step 1
In a soup plate, beat the egg with a hint of milk, add pepper, salt and nutmeg.
Step 2
In another plate spread some breadcrumbs.
Step 3
Then pass the escalope from the egg mixture to the breadcrumbs.
Step 4
Heat a frying pan with a little oil over high heat, place the escalopes on top and let them brown: the breadcrumbs must be golden on both sides, then let them cook over low heat for 5 to 10 minutes.
Step 5
Then place your cutlets in an ovenproof dish.
Step 6
Cut the slice of ham in half and place it on the cutlets.
Step 7
Preheat your oven to 210°C (thermostat 7).
Step 8
Prepare the bolognese: Chop the garlic, onion, celery, carrot, and fry them in olive oil over low heat. Then add the tomato puree, ground meat and herbs.
Step 9
Simmer for 10 minutes.
Step 10
Delicately cover your cutlets with bolognese, then sprinkle with a good layer of grated cheese.
Step 11
Bake for 20 minutes until it is golden and golden brown.
Author's note
This dish is quite heavy and consistent but it is a delight! You can accompany it with tagliatelle.

I add my grain of salt

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