Cotoletta alla Bolognese

GialloZafferano’s selected cotoletta alla bolognese is an Emilian veal cutlet enriched with cured ham, Parmigiano-Reggiano and meat broth. The breaded meat browns in butter before its savoury topping melts under a lid.

The veal slices are pounded and seasoned on both sides. Beaten eggs receive salt and black pepper separately, preparing the middle layer of a flour, egg and breadcrumb coating.

Each slice passes through flour and beaten egg before the excess egg drains away. Breadcrumbs coat the outside, and the cutlets lie without overlapping in a pan of melted butter.

After the cutlets brown on both sides, cured ham covers their surfaces. Grated Parmigiano-Reggiano follows, together with meat broth, and a lid helps the cheese melt over the meat.

A further addition of grated cheese melts during the final covered cooking. Some of the pan juices are spooned over each cutlet at service, completing its soft, succulent finish.