Cotolette alla Bolognese – Veal Cutlet Bolognese


Made with prosciutto and Parmigiano Reggiano cheese, these rich veal cutlets will melt in your mouth.

Cotolette alla Bolognese

Servings: 4
Author: The Cook
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Ingredients

  • 4 veal chops, about 300 g each
  • 100 g all-purpose flour
  • 350 g breadcrumbs
  • 150 g butter
  • 4 eggs
  • 4 slices prosciutto
  • 8 tablespoons grated Parmigiano Reggiano cheese
  • salt and pepper, to taste

For sauce

  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ¼ cup beef or chicken stock

Recipe Instructions

  • Pound the meat until about 6mm thick. Season with salt and pepper. Dust evenly with flour and shake off any excess.
  • Use a fork to whisk the eggs in a bowl. Dip the veal cutlets in the egg, one at a time, until well-covered. Pour the breadcrumbs out onto a plate and completely cover the cutlets in breadcrumbs.
  • Melt the butter in a frying pan over medium-high heat. Once melted, cook the cutlets on both sides until golden. Then transfer to a plate lined with paper towels.
  • Wipe the frying pan clean with paper towels, and return it to medium-low heat. Add the butter, cream, and stock of choice, season lightly with salt, and simmer until it begins to thicken (about 1 -2 minutes). Set aside.
  • Cover each cutlet with a slice of prosciutto and 2 tablespoons of Parmigiano Reggiano.
  • Arrange the cutlets in a baking dish lined with parchment paper. Dribble a little sauce over each cutlet. Bake in a 175°C oven until the cheese has melted completely.
  • Serve immediately.

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