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Shopping ListRecipe: Costoletta alla Bolognese (Bologna-Style Veal Cutlets)
Ingredients for 4 people
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- 4 veal chops
- about 12 oz. each 2/3 cup flour 1 ¼ cups breadcrumbs 1 stick + 2 1/2 tablespoons butter (10 1/2 tablespoons) 4 eggs 4 slices of Prosciutto di Parma (raw Parma ham) 4 tablespoons Parmigiano Reggiano cheese
- grated ½ cup meat sauce 1 cup heavy cream White truffle to taste Salt and pepper to taste
Le Ricette
Costoletta alla Bolognese (Bologna-Style Veal Cutlets)
di Academia Barilla
PREPARATION TIME
0 min
0 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Tags
Ingredients for 4 people
4 veal chops
about 12 oz. each 2/3 cup flour 1 ¼ cups breadcrumbs 1 stick + 2 1/2 tablespoons butter (10 1/2 tablespoons) 4 eggs 4 slices of Prosciutto di Parma (raw Parma ham) 4 tablespoons Parmigiano Reggiano cheese
grated ½ cup meat sauce 1 cup heavy cream White truffle to taste Salt and pepper to taste
Preparation 0 minutes preparation + 0 minutes cooking
Pound the meat to a thickness of 1/3 inch, season with salt and pepper. Evenly coat each veal slice with flour and pat off any excess. Beat eggs in a deep dish and prepare breadcrumbs on another plate.
Dip each veal slice first in egg mixture, then in breadcrumbs, patting it to coat completely and evenly. Heat butter in a pan over high heat, then cook each veal slice individually on both sides until golden brown.
Remove from the pan and drain on paper towels to remove any excess fat. Top each veal cutlet with a slice of white truffle, a slice of Prosciutto di Parma and grated Parmigiano.
Place cutlets in an ovenproof dish lined with parchment paper, add heavy cream and meat sauce. Place in a preheated 350°F oven and cook until cheese is melted. Serve immediately.
Prodotti tipici (1)
The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages
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