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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 lightly season with 1 pinch each of fine salt and ground black pepper.
Prepare three shallow dishes for the breading station: place 40 g smooth wheat flour on the first dish, whisk 1 pc egg in the second dish, and fill 60 g classic breadcrumbs onto the third dish. Dredge the cutlets one after the other first in the flour, tap off any excess flour, pull through the egg, and finally coat gently in the breadcrumbs without pressing the breading down 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 for 2 to 3 minutes on each side until golden brown.
Chef's tip
If you do not have an ovenproof pan at hand, you can simply transfer the fried cutlets to a baking dish, top them with ham and Parmesan, pour the hot beef broth underneath, and gratinate in the oven.
A fresh leafy salad or a fine potato side dish such as parsley potatoes goes wonderfully with this.
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