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Ein italienischer Traditionsklassiker aus der Emilia-Romagna: Knusprig panierte Schweinsschnitzelchen, belegt mit edlem Rohschinken und feinstem Parmesan, im Backrohr saftig geschmolzen und verfeinert mit einem Schuss kräftiger Suppe. In nur 25 Minuten auf dem Tisch!
Preparation method
Preparation & breading
Preheat the oven to 200 °C top/bottom heat (or grill function at 220 °C). Pat the pork cutlets dry and, if necessary, gently pound them evenly thin between cling film using a meat mallet or a pan. Season both sides with a little salt and freshly ground pepper.
Prepare three shallow plates: one with smooth wheat flour, one with whisked egg, and one with breadcrumbs. First, dredge the cutlets in flour and tap off the excess, then pull through the whisked egg, and finally coat in breadcrumbs without pressing down firmly.
Frying & gratinating in the oven
Melt the butter in an ovenproof skillet over medium to high heat. Add the breaded cutlets and fry on both sides for about 2 minutes each until golden brown and crispy.
Chef's tip
Tip from Bologna: If you like, you can also add a tablespoon of strained tomatoes or tomato sauce to the skillet along with the beef broth – this gives the sauce an even fruitier depth.
Oven tip: If your pan is not ovenproof, you can simply cover the skillet with a lid and leave it on the stove over low heat until the cheese melts.
Ingredients
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