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Cotoletta alla Bolognese | Italian Classic
(0)
25 min
Quick
Gurkerl Küche
Die Cotoletta alla Bolognese ist ein edler Klassiker der Küche Bolognas: Zarte Schweinsschnitzel werden goldbraun paniert, mit feinstem Parmaschinken und Grana Padano belegt und im Backrohr saftig vollendet.
Ingredients
Preparation method
Preparation & breading
Preheat the oven to 180 °C top/bottom heat. Pat the pork cutlets dry, gently pound flat between cling film if necessary, and season subtly with 1 pinch of fine salt and ground black pepper each.
Prepare three shallow plates for the breading station: put 40 g plain wheat flour on the first plate, whisk 1 pc egg on the second plate, and add 60 g classic breadcrumbs to the third plate. One by one, dredge the cutlets first in the flour, shake off excess flour, pull through the egg, and finally turn gently in the breadcrumbs without pressing the coating on firmly.
Frying & finishing in the oven
Heat 40 g clarified butter (ghee) in an ovenproof pan. Fry the breaded cutlets over medium to high heat on both sides for 2 to 3 minutes each until golden brown.
Chef's tip
If you do not have an ovenproof pan at hand, you can simply transfer the fried cutlets into a baking dish, top them there with ham and Parmesan, pour the hot beef broth underneath, and gratinate in the oven.
A fresh leaf salad or a fine potato side dish such as parsley potatoes pairs wonderfully with this.
70 min
Under an hour
