Bolognese Cutlet with Salad

Here is the recipe for the Bolognese cutlet with salad!

2 packs of AIA Breaded Chicken Thins

8 slices of raw ham

Parmigiano Reggiano in flakes

Ready-made meat broth (1 onion

1 carrot

1 celery stalk

1 bay leaf)

250 g of green salad

4 radishes

Seeds

Extra virgin olive oil

Salt

Description

Today AIA offers you a delicate and at the same time very tasty recipe that you will be able to prepare in a few minutes and that even children will love: the Bolognese cutlet with salad! The AIA Breaded Chicken Thins are the stars of this simple and genuine recipe that is made even more delicious by the raw ham and Parmigiano Reggiano. You can prepare the Bolognese cutlet with salad for a family lunch, a dinner with friends, or even cook it to fill the lunch box to take to the office with taste!

Here is the complete recipe!

Ultra-thin Breaded

Procedure

Clean the vegetables and prepare the meat broth.

Arrange the AIA Breaded Chicken Thins in a glass baking dish, add a slice of raw ham and some flakes of Parmigiano Reggiano on each cutlet. Add the meat broth to the baking dish (the necessary amount to cover the entire surface of the dish, but not exceeding the meat).

Bake in a preheated oven at 180°C for 5 minutes. When the broth has evaporated and the cheese has melted, the cutlet is ready. Serve it with a green salad with seeds and radishes.

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