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Der italienische Klassiker aus Bologna vereint das Beste aus zwei Welten: Feinstes Schnitzelfleisch, knusprig in Butterschmalz herausgebacken, belegt mit feinem Parmaschinken und herzhaftem Parmesan. In der Pfanne mit einem Schuss Rindssuppe sanft geschmolzen – herrlich saftig und in 20 Minuten fertig!
Preparation method
Preparation & breading
Carefully pound the pork cutlets evenly thin between sheets of cling film using a meat mallet or a heavy saucepan. Season subtly with 1 pinch of salt and pepper each.
Set up three shallow dishes for the breading station: Place the plain wheat flour on the first plate. Lightly whisk the eggs with a fork on the second plate. Scatter the breadcrumbs on the third plate.
First dredge the cutlets in the flour on both sides and gently shake off any excess flour. Then dip into the beaten egg and finally coat in the breadcrumbs, pressing the breading down very gently.
Chef's tip
Cucina tip: Make sure that the clarified butter is nice and hot so that the breading becomes wonderfully crispy. With the splash of beef stock and brief steaming with the lid closed, the Parmesan and Parma ham melt together creamily without the meat drying out.
Ingredients
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70 min
Under an hour
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