Veal Cutlet Bolognese
(Cotolette alla Bolognese)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
For the Veal Cutlet:
1 egg
3 oz (80 grams) breadcrumbs
4 veal slices
3 oz (80 grams) butter
4 prosciutto slices
3 and 1/2 oz (100 grams) Grana Padano cheese, shaved
1 small black truffle, sliced
1 oz (25 grams) butter
Salt and pepper
Directions:
Prepare Clarified Butter:
Put the butter in the top of a double boiler or a heatproof bowl and set over barely simmering water.
Heat for 1 hour.
At this point, the water content of the butter will have evaporated and the casein will be deposited on the bottom in a hazelnut-colour layer.
Line a strainer with muslin and pour the liquid through.
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Veal Cutlet:
Beat the egg with a pinch of salt and a pinch of pepper in a shallow dish.
Spread out the breadcrumbs in another shallow dish.
Pound the veal until even with a meat mallet, dip in the beaten egg and then in the breadcrumbs.
Melt the butter in a frying pan, add the veal and cook until golden brown on both sides.
Put a slice of prosciutto, grana padano shavings and 2-3 slices of truffle on each slice.
Pour in the stock, cover and cook until the prosciutto and cheese are translucent.
Just before serving, coat the veal slices with the clarified butter. Serves 4.