Lightly beat the slices of meat with a meat mallet, in order to uniform the thickness.
Bread them, passing them first in the flour, then in the lightly beaten egg, finally in the breadcrumbs.
Proceed with cooking: cook them with butter in a non-stick pan, turning them to brown them on both sides.
When cooked, garnish each slice with cheese and ham.
Add the broth, cover with the lid and cook just long enough for the cheese to melt.
The Bolognese cutlets are ready: serve them hot, sprinkling them with the cooking juices as if it were a sauce.
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