• Pasta Grammar

Cotoletta alla Bolognese | Italian Veal Cutlet Recipe

This fried cutlet dish was likely the ancestor of the Italian-American classic: chicken parm. If veal isn't your thing, you can easily substitute with beef, pork or chicken!


cotoletta-alla-bolognese-veal-cutlet-italian-recipe
Cotoletta alla Bolognese | Italian Veal Cutlet Recipe

Watch the Pasta Grammar video where we make this recipe here:




Serves 2.


For this recipe, you will need:

- 4 eggs

- Ground nutmeg

- Salt

- 2 veal cutlets

- Bread crumbs for battering (about 1 cup)

- 10 tbsp butter

- 4-6 slices of prosciutto crudo

- Parmigiano-Reggiano cheese to taste

- 1/2 cup (120ml) beef stock


Whip the eggs in a shallow dish, large enough to comfortably place the cutlets inside. Mix in a pinch of salt and ground nutmeg.


Wrap the cutlets in parchment paper or plastic wrap and tenderize with a mallet until they are as thin and flat as possible. Dip both sides of each cutlet in the egg wash, then allow them to marinate in the eggs for 30 minutes.



After marinating the meat, spread bread crumbs on a plate and dip the cutlets in, completely coating them in the crumbs. If you're a cheese fiend like us, feel free to mix some grated Parmigiano into the breadcrumbs!



In a small saucepan, heat the beef stock. It doesn't need to boil or simmer, it should just be warm. Meanwhile, melt the butter in a large skillet over high heat.


When the butter has completely melted, place the cutlets in the pan. Fry, flipping occasionally, until deep brown and crispy on all sides. Remove to a paper towel to drain.



Place the fried cutlets in a clean, nonstick pan and top with sliced prosciutto crudo and shaved Parmigiano cheese to taste. Add 4 spoonfuls of beef stock into the pan, cover, and cook over low heat until the cheese has melted. If the stock evaporates before the cheese has melted, simply spoon some more into the pan.



Serve immediately. Buon appetito!





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