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Cotoletta alla Bolognese | Juicy Schnitzel with Prosciutto
(0)
20 min
Quick
Gurkerl Küche
Der italienische Klassiker aus Bologna vereint das Beste aus zwei Welten: Feinstes Schnitzelfleisch, knusprig in Butterschmalz herausgebacken, belegt mit feinem Parmaschinken und herzhaftem Parmesan. In der Pfanne mit einem Schuss Rindssuppe sanft geschmolzen – herrlich saftig und in 20 Minuten fertig!
Preparation method
Preparation & breading
Carefully pound the pork schnitzels evenly thin between cling film using a meat mallet or a heavy saucepan. Season subtly with 1 pinch of salt and pepper each.
Set out three shallow plates for the breading station: Place the all-purpose wheat flour on the first plate. Whisk the eggs briefly with a fork on the second plate. Spread the breadcrumbs on the third plate.
First dredge the schnitzels in the flour on both sides, gently tapping off any excess flour. Then coat them in the beaten egg and finally turn them in the breadcrumbs, pressing the breading on only very gently.
Chef's tip
Kitchen tip: Make sure the clarified butter is nice and hot so that the breading becomes wonderfully crispy. The dash of beef stock and brief steaming with the lid on allow the Parmesan and Parma ham to melt together creaminess without drying out the meat.
70 min
Under an hour
