Light Bolognese veal cutlet with prosciutto, grana and spinach

Ingredients

For 1 serving

• Veal top round130 g
• Eggs0.5
• Breadcrumbs20 g
• Prosciutto20 g
• Grana Padano12 g
• Beef broth60 ml
• Spinach200 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Preheat the fan oven to 210 °C and line a small baking tin with baking paper. Warm the meat stock.
2. Lightly pound the veal escalope and season it with salt and pepper. Beat the eggs in a shallow dish, dip the meat in them and then coat it in the breadcrumbs, pressing well on both sides.
3. Lay the cutlet in the tin, drizzle with half the oil and bake at 210 °C for 10 minutes, turning halfway, until the coating is golden.
4. Top it with the prosciutto and shavings of Grana Padano, pour the hot stock into the bottom of the tin and return to the oven for 6 minutes, until the cheese melts.
5. Meanwhile wash the spinach and sauté it in a frying pan with the remaining oil over high heat for 2–3 minutes, until wilted; salt it.
6. Serve the cutlet with its juices and the spinach.