ItalianEmilian
Cotoletta alla Bolognese
by Gambero Rosso · 452K subscribers on YouTube
A classic breaded veal cutlet from Bologna, topped with prosciutto and Parmigiano-Reggiano, then finished in a savory broth for a moist and flavorful dish.
- Difficulty
- medium
Ingredients
7 itemsMethod
- Beat the veal slices thin.
- Beat an egg. Dip each veal slice in the egg, then coat with breadcrumbs. Repeat the breading process a second time for a thicker crust.
- Heat peanut oil in a frying pan until hot (test with a toothpick).
- Fry the breaded veal cutlets until golden brown on both sides.
- Transfer the cutlets to another pan. Place a slice of prosciutto and a generous amount of grated Parmesan on top of each.
- Add a splash of broth, cover the pan, and cook for a few minutes until the cheese melts and flavors combine.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
