dinner · everyday
Cotoletta alla bolognese
Breaded veal or pork cutlet topped with prosciutto and melted Parmesan in a light broth sauce.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Season cutlets, dip in egg and breadcrumbs.
-
2
Fry in butter until golden, 2–3 minutes a side.
-
3
Top each with prosciutto and Parmesan, pour stock into the pan, cover and cook 2–3 minutes until the cheese melts into a creamy sauce and the meat reaches 63°C (145°F); rest 3 minutes.
-
4
Serve with the pan juices.
