Entree: Italy – Emilia-Romagna – Cotoletta alla Bolognese (Breaded and pan-fried veal cutlets topped with prosciutto and Parmigiano-Reggiano)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 4 veal cutlets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper, to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 3 tbsp (45 ml) whole milk
- 1 1/2 cups (150 g) fine dry breadcrumbs
- 4 oz (115 g) Prosciutto di Parma, 4 thin slices
- 3/4 cup (75 g) freshly grated Parmigiano-Reggiano
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- Lemon wedges, for serving

Instructions

1. Place each veal cutlet between plastic wrap and gently pound to about 1/4 inch (6 mm) thickness. Season both sides with salt and pepper.
2. Set up a dredging station: one plate with flour, one bowl whisking eggs with milk, and one plate with breadcrumbs. Dredge each cutlet in flour, shake off excess, dip in egg mixture, then press into breadcrumbs to coat evenly.
3. In a large skillet, heat butter and olive oil over medium heat until foam subsides and the fat is shimmering. Fry cutlets in batches, 2–3 minutes per side, until golden-brown and cooked through. Transfer to a paper towel-lined tray to drain.
4. Preheat oven broiler (or oven to 425°F / 220°C). Place fried cutlets on a baking sheet. Top each cutlet with one slice of prosciutto and sprinkle evenly with Parmigiano-Reggiano.
5. Broil 1–2 minutes just until the cheese melts and prosciutto warms (watch closely to prevent burning). Remove from oven and let rest 1 minute.
6. Serve immediately with lemon wedges alongside; squeeze lemon over the cutlet to brighten the flavors.