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Cotoletta Bolognese

I had this dish several times in Bologna, and it was slightly different in each restaurant.

Begin with 4 veal cutlets (veal scallopini, slightly pounded).
salt and pepper
1 egg, beaten
breadcrumbs
olive oil for frying

four slices of prosciutto
3 oz. shaved parmigiano or grana padano
2 oz. butter
1/2 c. meat broth

Coat meat in breadcrumbs, beaten egg, then breadcrumbs again. Fry cutlets in oil for a few minutes on each side until golden brown. Top each cutlet with a slice of prosciutto.

Cotoletto%20Bolognese%201.jpg

Combine parmigiano, butter, and broth. The recipe said to top each cutlet with this combination of butter, broth and cheese, and bake at 350 for 7-8 minutes.

Instead, I combined the cheese, broth and butter in a small saucepan until melted into a thick sauce, and topped each cutlet with the sauce on a plate.

Serve with a crisp salad, or grilled asparagus. Delicious!

Colotello%20Bolognese.jpg

Comments (3)

Nancy Laneri:

Mille grazie@ I had this dish in Bologna last fall - I think Al Sangiovese's was the best. Now, I can prepare it here at home. It's an all-time favorite.

Nancy

Janice:

Palma, I think you mean "cotoletta". Thanks for the recipe.

I was wondering when we'd see your version-looks delicious!

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