CookEat Recipe
Veal Cutlets with Prosciutto and Parmesan
Thin breaded veal cutlets with an attached prosciutto slice, topped with Parmesan and finished with meat juices and lemon.
Method
Steps
Step 1
Gather the ingredients: 500 g milk-fed veal leg or rump, cut into 7–8 thin palm-sized cutlets; Juice of 1 lemon for the marinade, plus juice of half a lemon for serving; Very little salt and some black pepper; 70 g Parmesan: 10 g finely grated for the marinade and 60 g very thin slices for topping; 2 eggs, beaten; 70 g very thin prosciutto slices with fat and lean, one cut to fit each cutlet; 80 g fine breadcrumbs; 60 g butter; About 120 ml hot ready-to-use meat stock or unsalted meat juices.
Step 2
Pound the veal to about 4 mm and put in a covered shallow dish with the juice of one lemon, pepper, a little salt and the 10 g grated Parmesan. Refrigerate for 1–2 hours; the stated duration allows 1 hour.
Step 3
Move the cutlets into the beaten eggs with a very thin prosciutto slice pressed onto one side of each cutlet. Refrigerate for the same length of time, keeping the ham attached. Coat both sides with fine breadcrumbs, with the prosciutto still adhering. Season very sparingly and discard the used marinade and leftover coating egg.
Step 4
Heat the oven to 180°C. Melt the butter in an ovenproof pan and brown the cutlets on the side without prosciutto, about 3–4 minutes. Keep the ham side upward and cover it with the very thin Parmesan slices. Add the hot meat stock around the cutlets.
Step 5
Finish in the upper half of the oven for about 8–12 minutes until the cheese softens and every cutlet reaches 74°C. Keep the crust and topping intact and add a little stock if needed to prevent drying. Lift onto a platter and serve with the pan juices and juice of half a lemon.
Step 6
Gruyère may replace the sliced topping Parmesan in the same quantity. For the tomato version, omit the meat stock and serving half-lemon juice, use about 150 ml plain ready-to-use tomato sauce around the cutlets and finish in the same way; retain the earlier lemon marinade. No truffles are added to this version.
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