Bolognese cutlets are a traditional and hearty meat dish.
Also known as Petroniana, the Bolognese cutlet has an original recipe deposited with the Chamber of Commerce of Bologna by the Italian Academy of Cuisine, but being a traditional dish, every family has its own version adapted to individual tastes and needs. Tasty and perfect for any occasion, made with veal, prosciutto, and parmesan, they are irresistible.
Read on to find out how to make Bolognese cutlets with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices veal loin
- 4 slices prosciutto
- 3 eggs
- 1/2 cup parmesan cheese (grated)
- parmesan cheese (in slivers)
- breadcrumbs
- 2 tablespoons meat broth
- nutmeg
- clarified butter (or vegetable oil)
- salt
- pepper
Preparation of Bolognese Cutlets
Place the meat slices between two sheets of parchment paper and thin them by pounding with a meat tenderizer (the paper sheets will prevent this operation from breaking the meat fibers).
In a large bowl, beat the eggs with salt and pepper, add the grated cheese and a pinch of nutmeg and beat again.Place the meat slices in the mixture and let them rest for at least half an hour.
After the resting time, coat the slices in breadcrumbs, covering them well and lightly shaking off the excess.
Fry them in clarified butter or vegetable oil, until golden brown.Arrange them in a large pan without overlapping, cover them with a slice of prosciutto and parmesan slivers, add the meat broth, and cover the pan with a lid.
Cook on low flame until the cheese is melted, then serve your Bolognese cutlets immediately.
Notes
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