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Cotoletta alla Bolognese | Crispy Gratinated
(0)
25 min
Quick
Gurkerl Küche
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 lightly tap off excess, then pull through the whisked egg, and finally coat in breadcrumbs without pressing down firmly.
Frying & baking in the oven
Melt the butter in an ovenproof pan over medium to high heat. Add the breaded cutlets and fry on both sides for approx. 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 pan along with the beef broth – this gives the sauce an even fruitier depth.
Oven tip: If your pan is not ovenproof, simply cover the pan with a lid and leave it on the stove over low heat until the cheese melts.
70 min
Under an hour
