Bolognese Cutlet Recipe (Cotoletta alla bolognese)

• 4 slices of veal breast
• 2-3 eggs
• 4 tablespoons of grated Parmesan cheese
• bread crumbs
• lemon juice
• nutmeg
• 4 thin slices of sweet raw ham
• soft Parmesan cheese in thin flakes
• 2 tablespoons of meat broth
• clarified butter
• salt
• pepper

The Bolognese cutlet is a typical dish of the rich culinary tradition of the Emilian city. It is a very rich and substantial dish consisting of veal slices passed in egg and cheese, breaded and then cooked in butter. The fried cutlets are then covered with a slice of raw ham, flakes of soft Parmesan and passed in a pan over low heat with very little broth and a lid. The steam from the broth will soften them and melt the cheese, for a delicious final result.

This wonder, also known as Petroniana, boasts an original recipe filed at the Bologna Chamber of Commerce by the Italian Academy of Cuisine. As always happens with popular recipes and ancient traditions, however, each family and each chef keeps and prepares their own version. There are those who serve the Bolognese cutlets further enriched by a drop of tomato sauce, who in addition to the broth melts a little meat sauce in the pan. Who passes them in the oven for a more crisp and dry final result. Particularly rich and fragrant is the version that includes white truffle flakes, collected on the surrounding Apennines, distributed on already cooked ham and cheese. Each variant is precious and tasty and contributes to keeping tradition alive.

HOW TO PREPARE: BOLOGNESE CUTLET

1. To make the Bolognese cutlet, slightly thin the veal slices using the meat tenderizer. Transfer the meat to a deep dish with the beaten eggs together with the grated Parmesan cheese, salt, pepper, a few drops of lemon juice and a pinch of nutmeg. Let the slices flavor for at least 30 minutes (if you have time even up to 1 hour) then pass them in the breadcrumbs. If you want, you can obtain a second optional breading, passing them again in the egg, without leaving them to rest, and then in the breadcrumbs.

2. Fry the cutlets on both sides in clarified butter and leave them to dry on fried paper. As an alternative to butter you can use seed oil. Place on each cutlet one or two slices of raw ham and the parmesan flakes. Place the cutlets again in a pan together with two spoons of hot meat broth, cover with the lid and lower the heat. Cook until the cheese has melted gently.

3. Serve the Bolognese cutlets immediately, hot.

Recipe source (in Italian): https://www.cucchiaio.it/ricetta/ricetta-cotoletta-bolognese/