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Cotoletta alla bolognese

Cutlet in Bologna style

Bologna (BO)

Date of last update: 13/12/2017, 16:57

Ingredients (4 servings)

  • 4 veal cutlets
  • 4 slices of raw ham (thin)
  • 120 g of Parmigiano Reggiano cheese (not too ripe)
  • 2 eggs
  • breadcrumbs
  • a little broth
  • lemon juice
  • salt and pepper
  • butter
  • meat sauce
  • tomato sauce

Preparation

Clean the veal cutlets, removing any fat, then flatten them with the meat pounder in order to obtain a nice and rounded-out shape, in other words large in the middle and narrow at the edges. Strain them first in flour, then in beaten eggs with a little grated Parmigiano Reggiano cheese, a few drops of lemon juice, salt and pepper and finally strain them in breadcrumbs. Press well so that the breadcrumbs stick to the cutlets.

Fry them lightly in a pan with butter and brown them on each side. Put a slice of ham on each cutlet and pour some meat souce on the slices of ham. Leave them on a low heat, covering the pan, until the cheese has melt.

Before serving them pour just a little tomato souce on each cutlet.

Recipe taken from The Old Market  - A travel through tortellini, tagliatelle and much more...