Bolognese cutlet
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're after a really authentic Italian experience, Cotoletta alla Bolognese is your go-to dish. Really, it’s not just any breaded veal cutlet—it’s a specialty from Emilia-Romagna that puts a unique twist on the classic Italian style. Pretty cool, right? In this traditional Italian veal cutlet, you’ve got veal slices coated with a crispy, golden crust, layered with salty prosciutto crudo, and a generous amount of Parmigiano Reggiano. And you know what? The real magic is in the meat broth.
Unlike the Milanese cotoletta, which focuses on frying, or the Palermitana, which is grilled, the Cotoletta alla Bolognese recipe simmers everything in broth. This makes the veal so so tender and juicy, creating a perfect balance of flavors. It’s comfort food with a bit of a fancy twist, thanks to those local touches from Bologna. For real, in the heart of Italy, regional cooking is all about maximizing local flavors. And look, this dish is no exception.
With Parmigiano and prosciutto being staples in Emilia-Romagna, it just makes sense they’re prominently featured in this authentic Bolognese dish. And the broth? A game-changer. It keeps everything super moist and rich, adding depth to each bite. The salty pop from the ham and cheese complements the veal, making it so tender it practically melts in your mouth. Known sometimes as the Petroniana recipe, it’s a favorite at Sunday gatherings or special family meals.
This dish perfectly showcases the big, hearty, and savory flavors Bologna is famous for. Plus, whether you’re eager to explore true Emilia-Romagna cuisine or just want a veal cutlet that’s a little different from the norm, this one definitely gives you both flavor and comfort. Really really good stuff. Enjoy the burst of regional flair and savor every bite of this notable Italian dish.
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INGREDIENTS
- Ingredients for the cutlets
- Sliced veal 4 - (rump or silverside)
- Eggs 2
- Type 00 flour 1.6 cups (200 g)
- Breadcrumbs 1.67 cups (200 g)
- Fine salt to taste
- Black pepper to taste
- to add during cooking
- Prosciutto crudo 8 slices
- Meat broth 0.8 cup (200 g)
- Parmigiano Reggiano PDO cheese 14.1 oz (400 g)
- for cooking
- Butter 1.1 cups (250 g)
How to prepare Bolognese cutlet
To prepare the Bolognese cutlet, start by taking the slices of meat and pounding them 1. If they are too large, cut them in half for convenience 2. Then season with salt and pepper 3.
Turn them over and season the other side in the same way 4. For the breading: break the eggs into a bowl and add salt and pepper 5, beat well 6.
Now coat the meat slices first in the flour 7, then in the egg 8 9.
Drain the excess egg well and finally pass them in the breadcrumbs 10. Proceed in this way until they are all breaded 11. At this point, use a pan large enough so as not to overlap the slices, otherwise you will have to cook them in more batches. Put the butter in the pan and let it melt over medium heat 12.
Place the cutlets inside and let them brown for about 3 minutes per side 13, then turn them over 14. Place the prosciutto on top 15.
Cover the prosciutto with the grated Parmesan 16 and also pour in the broth 17. Cover with the lid 18 and wait a couple of minutes.
Then add more grated Parmesan 19 and cover again. Cook for another 2 minutes with the lid on until the cheese is melted 20. Then serve the cutlets adding some cooking juices on top 21.