Veal Cutlets Modena Style (Emilia-Romagna)

Meat

Ingredients

Veal cutlets, on the bone - 6

Egg- 1

Salt

Fine dry breadcrumbs

Butter - 6 tbsps

Fat salt pork - 2 tbsps

Finely chopped or minced onion (optional) - 4 tsps

Marsala - 1-2 tbsps

Tomato paste - 1/2 tbsps

Stock - 1/2 cup

Pepper

Lightly beat the cutlets with a cutlet bat and nick the edges so that they will not curl up while cooking. Dip them into the egg beaten with a pinch of salt and coat them with breadcrumbs.

Heat the butter with the pork fat in a heavy frying pan and fry the onion gently (if used). Add the cutlets and brown them on both sides. Moisten with marsala and cook until it evaporates. Dilute the tomato paste in the stock and pour this over the cutlets. Season to taste with salt and pepper and continue cooking for another 5 to 10 minutes, or until the cutlets are tender.

Serve 1-2 cutlets per person