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Cotoletta alla Bolognese | Bolognese-Style Schnitzel
(0)
25 min
Quick
Gurkerl Küche
Zartes Schweineschnitzel in goldbrauner Panier, belegt mit aromatischem Parmaschinken und cremig geschmolzenem Parmesan. Mit kräftiger Rinderbrühe verfeinert – ein schneller italienischer Hochgenuss aus der Emilia-Romagna für die ganze Familie in unter 25 Minuten!
Ingredients
Preparation method
Preparation & breading
Gently pound the pork schnitzels between two layers of cling film evenly thin (approx. 4–5 mm) using a meat mallet or the heavy bottom of a pot. Season only very lightly with a pinch of fine salt and ground black pepper, as the Parma ham will add extra flavor later.
Set up a classic breading station: Place the smooth wheat flour in the first deep plate. In the second plate, lightly beat the eggs with a fork. Place the classic breadcrumbs in the third plate. One after another, turn the schnitzels in the flour first (gently tapping off excess flour), then draw through the beaten egg, and finally coat in breadcrumbs without pressing down firmly on the coating.
Frying & finishing
Preheat the oven to 180 °C top/bottom heat. In a large, ovenproof pan, let the unsalted butter foam over medium to high heat. Fry the breaded schnitzels for 2 to 3 minutes on each side until golden brown.
Chef's tip
Traditionally, Cotoletta alla Bolognese is drizzled with beef broth – this makes the Parmesan melt especially creamy and keeps the schnitzel juicy and tender.
Since Parma ham and Parmesan naturally bring a strong salty flavor, salt the meat only very sparingly before breading.
70 min
Under an hour
