Cotolette alla bolognese

• By Mark Camilleri

For 6 people, you will need:

Six slices of veal fillet, two eggs (beaten), 200g of breadcrumbs, 120ml of beef stock, six slices of Parma ham (cut finely), 200g of Parmesan cheese shavings, 120ml of homemade tomato sauce, salt and pepper, 60g of butter.

Hammer down the veal and season lightly with salt and pepper. Dip the slices in egg and then in breadcrumbs. Refrigerate them for 30 minutes. Melt half the butter and in it fry the breaded slices on both sides until they are golden. Place a slice of Parma ham and a few Parmesan shavings on each slice, add the meat stock and tomato sauce to the pan, cover it and leave it to simmer gently until the cheese melts. Serve with mashed potatoes and grilled marrows.