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Cotoletta alla Bolognese | Bolognese-Style Schnitzel
(0)
25 min
Quick
Gurkerl Küche
Zarte Schweineschnitzel in knuspriger Panier, belegt mit aromatischem Parmaschinken und fein geriebenem Parmesan. In kräftiger Rinderbrühe vollendet, bis der Käse schmilzt – das Original aus Bologna in nur 25 Minuten auf dem Tisch!
Preparation method
Preparation & breading
Gently pound the pork cutlets thin between sheets of cling film. Season sparingly on both sides with a pinch of fine salt and ground black pepper.
Prepare three shallow dishes: Fill the first with smooth wheat flour. In the second, whisk the egg with a pinch of ground nutmeg. Fill the third with classic breadcrumbs. First, dredge the cutlets in flour (shake off any excess), then pull them through the egg, and finally coat loosely in breadcrumbs without pressing down firmly.
Frying & finishing
Melt clarified butter (ghee) in a wide pan. Fry the breaded cutlets over medium to high heat for about 2 to 3 minutes on each side until golden brown.
Chef's tip
Always pour the beef broth into the side of the pan so that the ham and cheese melt gently while the underside absorbs the savoury pan juices.
Since Parma ham and Parmesan already contain natural salt, the meat should be salted only very sparingly before breading.
70 min
Under an hour
