Cotoletta Alla Bolognese
Cotoletta alla bolognese is a crisp veal cutlet layered with prosciutto and Parmigiano, then warmed with a splash of broth until the topping turns silky. Serve it with lemon and a green salad for a rich Bologna-style dinner.
π Recipe adapted from Wikidata (Dish)
Season the veal lightly, dip each cutlet in beaten egg, and press both sides into breadcrumbs until evenly coated.
Pan-fry the cutlets in butter until the crust is golden and the veal is just cooked through.
Top each cutlet with prosciutto and Parmigiano, then add a small splash of broth to the pan.
Cover briefly so the cheese melts into a glossy cap without softening the crust too much.
Serve hot with the pan juices spooned around the cutlet, lemon wedges, and parsley.
π· Perfect Pairings
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