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Cotoletta alla Bolognese
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 lemon wedges
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip the cutlets into the beaten eggs, then coat with the breadcrumb and Parmesan cheese mixture, pressing gently to adhere.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the breaded cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Serve the cotoletta hot with a lemon wedge on the side.
Cotoletta alla Bolognese is a traditional Italian dish originating from the city of Bologna. It consists of a breaded veal cutlet, pan-fried to golden perfection. The dish has a rich history, with roots tracing back to the culinary traditions of Emilia-Romagna. Renowned chefs in Bologna, such as the legendary Artusi, have contributed to the refinement of this iconic dish. Today, the best versions of Cotoletta alla Bolognese can be savored in authentic trattorias and osterias throughout Bologna. The key to a perfect Cotoletta alla Bolognese lies in the quality of the veal, the breading technique, and the precise frying process. Buon appetito!
30 min
4
450 calories
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