Cotoletta alla bolognese is a rich and substantial recipe; it’s pleasantly tasty and perfect for adding a little something special to the average schnitzel dish!
Beyond the differing cooking methods between the bolognese version and the usual cotoletta alla milanese, this recipe from Bologna is also stuffed with ham and mozzarella… Not a bad addition, right?
Cotoletta alla bolognese: what kind of ham is best?
To make cotoletta alla bolognese, prosciutto crudo should always used. This ingredient also differs from the Valdostana-style cotoletta – that uses prosciutto crudo, as well, but stuffs the cutlet first with ham followed by breading everything together before frying.
Cotoletta alla Bolognese: the best cheese for the recipe
The cheese used to prepare this recipe is the king of its territory: Parmigiano Reggiano. Choose one that is not too aged. Cut it into very thin flakes or grate it using a grater with wide holes.
The secret ingredient
What makes the cooking of this schnitzel recipe really unique is the broth. This is an ingredient that isn’t usually combined with fried meat, though we use it here to prolong the cooking time – in order to melt the cheese to just the right consistency. Although very little stock is used, it tends to reduce the crunchiness of the breadcrumbs. For a crisper result, use melted butter only.
The Recipe for Cotoletta alla Bolognese
Serves 4
Ingredients:
4 slices of veal cutlets
4 slices prosciutto crudo
4 tablespoons of Parmigiano Reggiano cheese
1 egg
Breadcrumbs
Butter
Chicken or beef broth
Salt
Pepper
Method:
Spread the slices of veal cutlets with a meat tenderizer until tender and salt.
Add one egg to a soup bowl with salt and pepper; stir vigorously with a fork. Then pour plenty of breadcrumbs onto a plate.
Melt about 2 ½ oz of butter in a large pan. Dip and cover the meat in the egg mixture followed by the breadcrumbs – making sure to press the meat against the breadcrumbs with the back of your hand (so they stick well enough to the meat).
Transfer the cutlets to the saucepan with butter and brown them slowly, on both sides. Then (without removing them from the pan) cover with slices of ham and Parmigiano Reggiano cheese, cut into thin flakes.
Add a small ladle of chicken or beef stock, cover and let cook over medium heat until the cheese is completely melted.
Buon appetito!