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Bolognese veal cutlets


  • Preheat oven to 180°C fan forced (200°C normal).
  • Flour the veal cutlets. Then dip them in the egg combined with milk, crumb well and refrigerate until needed. 
  • To make the sauce, heat a little oil in a heavy-bottomed pot and gently saute the onion, garlic and capsicum until tender. Add the diced tomatoes with ½ cup stock, the chilli paste, soy and seasonings. Mix well and cook until thick and fragrant, adding more stock as needed. Taste for seasoning.
  • Stir the basil into the sauce and briefly cook. 
  • At the same time, panfry the cutlets in a layer of hot oil until golden brown on both sides in a pan that can go into the oven. Drain off most of the oil.  
  • Then fold the prosciutto and place on top of the veal with parmesan shavings and the sauce. Cook in the oven for about 10 mins until the cheese has melted.
  • Serve with your favourite potato dish on the side.


  • 4 medium-large veal cutlets
  • plain flour
  • 2 eggs
  • ½ cup milk
  • packet breadcrumbs
  • olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • ½ green capsicum, diced
  • 2-3 cans diced tomatoes
  • 1 cup chicken stock
  • 1 heaped tspn chilli paste
  • a good splash of soy sauce
  • sea salt & freshly ground pepper
  • 6-8 basil leaves, torn
  • 4-8 slices prosciutto
  • fresh parmesan shavings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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