ItalianEmilian
Cotoletta alla Bolognese
by Marco Rufini · 181K subscribers on YouTube
A classic Bolognese dish: breaded veal cutlet fried in clarified butter, topped with prosciutto and Parmigiano Reggiano, and finished with broth to melt the cheese.
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- 4 pcsVeal SlicesUse the 'rosa' or 'pezza' cut of veal
- FlourAs needed (q.b.)
- 2 pcsEgg
- BreadcrumbsPreferably homemade coarse breadcrumbs
- Clarified ButterAbundant, as needed for frying
- 4 pcsProsciutto Crudo
- 100 gGrated Parmigiano Reggiano
- BrothA small amount to help melt the cheese
- SaltTo taste
Method
- Beat the eggs in a bowl.
- Lightly pound the veal slices. Coat each slice first in flour, then in beaten egg, and finally in breadcrumbs. Do not press too hard.
- Let the breaded cutlets rest in the refrigerator for about 30 minutes.
- Heat plenty of clarified butter in a pan over medium-high heat.
- Add the cutlet to the hot butter and fry on one side. Add a pinch of salt.
- Flip the cutlet. Immediately place slices of prosciutto crudo on top, then lower the heat.
- Sprinkle grated Parmigiano Reggiano generously over the prosciutto. Cover the pan and cook with moderate heat until the cheese melts.
- Add a little broth to the pan to help the cheese melt and create a sauce.
- Once the cheese is fully melted and the cutlet is golden, serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
