Cotoletta is a dish found in Italian culinary culture from north to south. In Milan it is breaded and fried, in Palermo it is grilled. There are many variations of the schnitzel along the Boot, and of course Bologna has its own as well. Cotoletta alla Bolognese is prepared with a breaded veal cutlet garnished with prosciutto and grated cheese. It is definitely one of the most enriched and flavorful schnitzel recipes you can find.
Ingredients for 4 people
- 4 veal chops
- 4 slices of prosciutto
- 120 g of parmesan cheese
- 2 eggs
- breadcrumbs
- broth
- lemon juice
- salt and pepper
- butter
- meat sauce
- tomato sauce
Preparation
- Beat the veal chops with a meat tenderizer.
- Prepare the broth
- Beat eggs with Parmesan cheese, lemon, salt and pepper.
- Dip the ribs first in flour, then in beaten eggs and finally in breadcrumbs.
- Sauté them in a frying pan with butter until golden brown.
- On each chop lay a slice of prosciutto and some Parmesan shavings.
- Add the broth and gravy to the pan.
- Simmer and cover them until the cheese is melted.
- Serve with a little tomato sauce.