ItalianBolognese
Cotoletta Bolognese
by Gambero Rosso · 452K subscribers on YouTube
A classic Bolognese veal cutlet, breaded and fried, then topped with prosciutto and parmesan and steamed with broth until the cheese melts.
- Difficulty
- medium
Ingredients
7 items- Beaten Veal SlicesThinly pounded veal cutlets
- EggEggs for breading
- BreadcrumbsBreadcrumbs
- Peanut OilPeanut oil for frying
- ProsciuttoThin slices of ham
- Parmigiano ReggianoGrated parmesan cheese
- BrothBroth (meat or vegetable)
Method
- Pound the veal cutlets until thin.
- Beat the eggs in a shallow dish.
- Dip each cutlet first in the beaten egg, then in breadcrumbs. Repeat this process (double breading).
- Heat peanut oil in a pan; test temperature with a wooden toothpick (bubbles form).
- Fry the breaded cutlets until golden brown on both sides.
- Place a slice of prosciutto and a generous amount of grated parmesan on each cutlet.
- Add a little broth to the pan, cover, and steam briefly until the cheese melts.
- Serve immediately.
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.
