Bolognese-Style Veal Cutlets with Prosciutto and Parmigiano

Cotoletta alla Bolognese (Bolognese-Style Veal Cutlet)
Category: Main Course
Servings: 4

Ingredients

Instructions

1. Preparing the Veal Chops:
   To begin, take the veal chops and slice them into even pieces. If you’re using a large veal chop, cut it into smaller, manageable portions. Make sure the pieces are of uniform size to ensure they cook evenly. Lightly season them with salt and pepper.

2. Coating the Veal:
   Next, prepare three separate bowls for the coating process: one with flour, one with beaten eggs, and one with breadcrumbs. First, dredge each piece of veal in the flour, ensuring it’s fully covered. Shake off any excess flour, then dip the veal into the beaten eggs, ensuring an even coating. Finally, press the veal into the breadcrumbs, making sure the entire surface is well-coated. Repeat the process with each piece of veal.

3. Frying the Cutlets:
   Heat a generous amount of butter in a large frying pan over medium heat. Once the butter is melted and hot, carefully place the breaded veal cutlets into the pan. Depending on the size of the pan, you may need to cook the cutlets in batches to avoid overcrowding. Fry the cutlets for 3-4 minutes on each side, or until they are golden brown and crispy. Flip them gently to ensure they cook evenly on both sides.

4. Adding the Prosciutto:
   Once the veal is golden and crispy, add a slice of prosciutto onto each cutlet. Allow it to slightly crisp up and meld into the veal as it continues to cook for another 2-3 minutes. The prosciutto will add a salty, savory flavor that perfectly complements the veal.

5. Preparing the Broth:
   In a separate small saucepan, heat the beef broth over low heat. You’ll use this to enhance the flavor of the dish and give it a bit of moisture. Once the broth is warm, pour a ladleful (approximately one per cutlet) over each veal cutlet in the pan.

6. Simmering the Cutlets:
   After adding the broth, allow the veal cutlets to simmer for a few more minutes. This will help the flavors meld together and create a rich, savory sauce. You can also strain the cooking juices from the pan to remove any leftover breadcrumbs or bits of veal, ensuring a smooth, flavorful sauce.

7. Serving the Dish:
   Transfer the veal cutlets to a serving platter. To finish, drizzle a bit of tomato sauce over the cutlets if you desire a touch of acidity to balance the richness. Sprinkle freshly grated Parmigiano Reggiano DOP on top for a flavorful, cheesy finish.

8. Enjoy:
   Your Cotoletta alla Bolognese is now ready to be served! The crispy veal, savory prosciutto, and rich broth come together in a delightful symphony of flavors that are sure to please any palate. This dish pairs wonderfully with a side of sautéed vegetables or mashed potatoes for a complete, satisfying meal.

Nutritional Information (per serving)

Pro Tip:
For an extra touch of flavor, you can substitute the beef broth with veal stock for a more intense, meaty flavor that will elevate the richness of the dish. This recipe can also be made with pork or chicken cutlets as an alternative to veal, depending on your preference.