Bolognese cutlet
Presentation
Hello! If you think Bologna's cuisine is all about tortellini and lasagna, prepare to discover a true masterpiece. Today I'm introducing you to the cotoletta alla bolognese, a rich and satisfying second course that rivals its more famous counterparts. I'll guide you step by step through the preparation of this butter-fried veal cutlet, enriched with prosciutto and Parmigiano Reggiano. A unique taste experience that will transport you straight to the heart of Emilia-Romagna.Ingredients:
- 2 slices of veal
- about 50g of 00 flour
- about 100g of breadcrumbs
- 3 beaten eggs
- salt to taste
- pepper to taste
- 100g of broth
- 50g of butter
- 4 slices of raw ham
- 50g of grated Parmesan cheese
Preparation:
1 Salt and pepper the veal steaks on both sides, 2 then dip the slices on each side in the flour and 3 then in the egg.
4 Finally, coat them in breadcrumbs, making sure they stick well to the surface. 5 Now heat the butter in a non-stick pan and when it starts to crisp, add the cutlets to fry. Cook them for 3-4 minutes per side over medium heat and when they are golden brown on both sides 6 add two slices of ham per cutlet.
7 Then add plenty of grated Parmesan cheese on top; 8 Finally, pour the broth into the bottom of the pan and cover with a lid. 9 Once the cheese has melted, plate each cutlet, pouring the remaining sauce over each cutlet. Serve immediately and enjoy!
Advise
- Resting : if you want a super result you can let the breaded cutlet rest for at least half an hour in the refrigerator.
- Butter : If you have clarified butter, that's even better because it has a higher smoke point.
- Broth : If you don't have broth, you can use water, salt, and a little butter.
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