Cotoletta alla bolognese

Method

1. 1 Slice the veal into thin sheets (5 mm thick) between two layers of plastic wrap.
2. 2 Roll the dough in flour, dip it in egg, then coat it with breadcrumbs and pan-fry in butter for 3 minutes on each side.
3. 3 Fried in butter, not oil; butter is the key flavor element of the Bolognese version.
4. 4 Arrange slices of prosciutto on top of the meat, then sprinkle a generous amount of parmigiano sauce over it.
5. 5 Pour the beef broth into the tray around the base of the meat, not on top.
6. 6 Bake at 200 degrees for 10 minutes until the cheese melts and forms a crust, then sprinkle with truffle slices.

With an appliance

• Air fryer 45 min

  Replace step 6: steam in a pot at 190 degrees for 8 minutes; do not pour the broth into the basket but simmer it separately to make the sauce.