Veal Cutlets Bolognese

Preparation:

Preparation: Beat the rump slices, dip them first in the beaten egg with a little salt and pepper, then in the breadcrumbs. Melt the butter in a saucepan and brown the meat on both sides. Then on each slice lay a slice of ham, thin flakes of parmesan and three slices of truffle. Wet with the clear stock and a ladle of broth. Cover and simmer until ham and cheese are translucent. When serving, veil the escalopes with a little clarified butter. For a lighter version of this classic recipe, follow the same procedure, but without breading the meat. Accompanying wines: Ronco Dei Roseti VdT Del Friuli, Il Rosso Di Enrico Vallania VdT Dell'Emilia, Taurasi DOCG.