Veal alla Bolognese

The Nudge's favorite veal dish, running neck and neck with Veal Scallopini. Here in the US scallopini usually means lemon, caper sauce. In Europe it is actually a cut of meat but that changes with each region. The tortellini in one city is called something else in another. What can I say?

Also, you would think Veal alla Bolognese would be veal with a bolognese sauce, untrue.

It is like Milanese...in the style of Milan.
So.......

Veal done the Bologna way is what we would call Veal Saltimbocca (to jump in the mouth), veal wrapped in prosciutto with a sage leaf tucked inside in a wine sauce, only this dish is baked. It is also called Cotoletta alla Bolognese (Bolognese Cutlet with ham, parma cheese and truffle).

Pounding out veal cutlets to tenderize them, they are dredged in flour, sauteed in butter and oil, placed in a single layer in a baking pan, covered with strips of 5 pieces of prosciutto that was briefly sauteed in the same pan. To the pan add white wine and chiffonaded sage leaves (about 5), pour over the veal cutlets.



With a peeler (not a grater) cut 1" strips of Parmigiano cheese and place on top of the prosciutto.
DO NOT think you can get away with grating a lot of cheese on top. Something happens to the flavor of the cheese when it melts in strips. I have done it both ways and grating is not optional.....trust me, please!

Bake at 400F until the cheese melts (about 10 minutes).
Serve with buttered angel hair pasta, couscous or in my case, home grown rainbow chard.

You will never make veal saltimbocca any other way.

Exchanges (2 pieces of veal & 1/4 cup chard):
3 meat
2 fat
1 vegetable