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One of the leading non-snobbish wine and food blogs in Sweden. Love wine from around the world and crazy about cooking Italian food.

Cotolette alla Bolognese (54/2000)

The Silver Spoon ProjectPosted by Per-Olof Diderot Sun, June 12, 2011 11:54:49
Veal Bolognese
Veal is a great delicacy, especially when the escalope melts in your mouth, cooked into perfection. When I travel to southern Germany or Austria, I often get tempted to order a Wiener Schnitzel with all accessories. This dish is a delicious Italian alternative.

Start by hammering the meat by hand against the cutting board to get it even more tender and at the same time make it grow on the plate. Dip the meat in a bowl of stirred eggs and end with a dip in bread crumbs . Fry in olive oil or butter and when the meat is ready, add some prosciutto, olives and Parmesan cheese. Finish by pouring on a moderate amount of meat broth as you slowly let it simmer into all ingredients. Meanwhile, you have a potato / vegetable mixture ready in the oven. A winning meal at all times.smileyBon Appetit


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