Cotoletta di vitello Bolognese

By dyannucci

Veal cutlet with Prociutto di parma from Bologna


Can use chicken or pork as well

Ingredients

• 2 six to eight oz pieces of veal cutlet (cut from eye round or top round)
• 4 cups plain bread crumbs
• 4 slices proscuitto di parma
• 6 to 8 slices of gruyere ( approx 1/4 lb)
• 1 cup pomodoro sauce
• 4 whole eggs
• 2 tbsp milk
• grapeseed oil for frying
• Salt nd Pepper
• Parmigiano-reggiano for grating

Details

Servings 4

Preparation

Step 1

Preheat oven to 400

Using a meat pounder lightrly pound veal out to approximately 1/4 in thick

In alarge mixing bowl combine eggs and milk wshisk together with a pinch of salt and pepper

Place breadcrumbs in a large mixing bowl. Coat each cutlet in egg mixtiure and then coat in bread crumbs. Pack each cutlet firmly with your hands to insure that bread crumbs will stick. Shake off excess crumbs and set aside.

In a large saute pan heat grapeseed oil on mediem heat. place cutlets in pan and fry until golden brown on both sides seasoning with salt and pepper.

Remove cutlets to a cookie sheet, pat dry and then spoon tomato sauce on top of each cutlet.
Lay prociutto slices on top of each cutlet. Cover with gruyere and then top with a light grating of Parmigiano.

Bake at 400 for 5 to 8 minutes until cheese is melted.


Remove and serve with wilted spinach and or roasted or pureed potatoes.