CookEat Recipe
Bolognese Veal Cutlets with Truffles
Breaded veal cutlets topped with thin truffle and Parmesan slices, finished with stock 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 marinating, plus juice of half a lemon to finish; Salt and black pepper; 70 g Parmesan: 10 g finely grated for marinating and 60 g shaved very thin for topping; 2 eggs, beaten; 80 g fine breadcrumbs; 60 g butter; 30 g cleaned fresh culinary truffle, shaved very thin; About 150 ml hot ready-to-use meat stock.
Step 2
Pound the cutlets to about 4 mm and shape with rounded edges, broad at one end and narrowing at the other if desired. Put in a covered dish with the juice of one lemon, salt, pepper and the small 10 g portion of grated Parmesan. Refrigerate for 1–2 hours; the stated duration allows 1 hour.
Step 3
Transfer to the beaten eggs and refrigerate for the same length of time. Coat with the fine breadcrumbs. Discard the used marinade and remaining coating egg. Heat the oven to 180°C.
Step 4
Melt the butter in a wide ovenproof pan. Brown the cutlets gently on one side, about 3–4 minutes. Turn them and immediately cover the browned side first with very thin truffle slices, then with very thin Parmesan slices. Pour hot stock around the cutlets without washing off the topping.
Step 5
Transfer to the oven for about 8–12 minutes, until the topping softens and the egg-coated cutlets reach 74°C. Check from the side with a thin thermometer. Add a little more stock only if the pan threatens to dry out. Lift the cutlets carefully onto a warm platter, keep the topping intact, spoon their juices around and squeeze the remaining half-lemon juice over them.
Step 6
Gruyère may replace the topping Parmesan in the same amount; keep the small grated Parmesan quantity in the marinade. For the lamb version, use 7–8 small lamb rib chops, about 700 g total, with the rib bones professionally cleaned, pound the meat gently and follow the same marinade, coating and toppings. Allow extra cooking time as needed to reach 74°C away from bone. The source also permits very finely minced veal shaped into thin tapered cutlets; use the same quantities and cook every centre to 74°C.
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