Traditional Bolognese Cutlet Recipe (VIDEO)
Traditional Bolognese cutlet is a slice of breaded veal, stuffed with ham and cheese. Add the broth, and you will get a cheese sauce that everyone will surely love!
Bologna cutlet (or “Cotoletta alla Bolognese”) is a delicious second course typical of the city of Bologna, very rich and ancient, of which there is evidence as early as 1600. It is also called “La Petroniana”, from the name of San Petronio, the city’s patron saint to whom the large church in Piazza Maggiore is dedicated.
It is a veal cutlet, smaller than the Milanese cutlet, and stuffed with ham and Parmesan. In the final step, Bolognese cutlets are cooked in broth. Thus, a sauce forms in the last step of cooking, which makes these cutlets really delicious.
The original recipe was deposited by the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004. Like all traditional recipes, every Bolognese restaurant offers some small variations. The recipe I’m going to show you is very similar to the one deposited and has been handed down in my family for dozens of years.
Bolognese Cutlet Ingredients
- Veal tenderloin
- Eggs
- All-purpose flour
- Breadcrumbs
- Parma ham
- Grated Parmesan cheese
- Butter
- Beef broth
- Fresh parsley
- Tomato sauce to garnish (optional)
Traditional Bolognese Cutlet Video Tutorial
How To Make Bolognese Cutlets
Prepare the Ingredients. Try to pound your meat into cutlets of similar thickness, so you don’t end up with burned or unevenly cooked areas. Set out three shallow dishes. In a shallow dish, whisk the eggs. Add flour in the second dish, and breadcrumbs in the third.
Make the Cutlets. Dip the meat into the eggs, turning to coat both sides. Allow excess to drip off (3). Dredge in the flour (4), coating the meat completely. Dip into the eggs, turning to coat both sides (5). Coat both sides in breadcrumbs, gently pressing to adhere (6). Transfer to a clean plate.
Cook. In a deep-frying pan, melt the butter on high heat. When the butter is melted, lower the heat to medium and gently add a few veal cutlets (7). Fry cutlets until golden brown on both sides, for about 1 minute for each side. Once they are golden brown on both sides, add the ham (8). Top with freshly grated Parmesan cheese(9). Pour a ladle of broth over each cutlet (10). Cover and cook for 5–6 minutes.
Serve. Add some tomato sauce to a serving platter (11). Transfer a cutlet onto the plate. Filter the cooking juice and transfer it to a saucepan. Add 20 g of Parmesan cheese and let it thicken over high heat (12). Top the cutlets. Garnish with fresh parsley and serve immediately.
How to Store Bologna Cutlet?
Enjoy your traditional Bolognese cutlets immediately, while still hot. Store leftovers for up to 2 days in the refrigerator and reheat in the oven before serving.
Traditional Bolognese cutlet
Ingredients
- 2 large eggs
- 100 g flour 00 or all-purpose flour
- 200 g breadcrumbs
- 800 g veal tenderloin 4 slices of 200 g each
- 50 g butter
- 300 g Parma ham
- 150 g + 20 g freshly grated Parmesan cheese
- 250 g beef broth
- Fresh parsley for garnish
- Tomato sauce to garnish (optional)
Instructions
- In a shallow dish, whisk the eggs. Try to pound your meat into cutlets of similar thickness, so you don’t end up with burned or unevenly cooked areas.
- Set out three shallow bowls. Place beaten eggs in one, flour in the second, and breadcrumbs in the third.
- Dip the meat into the eggs, turning to coat both sides. Allow excess to drip off. Dredge in the flour, coating the meat completely. Dip into the eggs, turning to coat both sides. Coat both sides in breadcrumbs, gently pressing to adhere. Transfer to a clean plate.
- In a deep-frying pan, melt the butter on high heat. When the butter is melted, lower the heat to medium and gently add a few veal cutlets.
- Fry cutlets until golden brown on both sides, about 1 minute for each side.
- Once they are golden brown on both sides, add the ham.
- Top with freshly grated Parmesan cheese.
- Pour a ladle of broth over each cutlet. Cover and cook for 5-6 minutes.
- Add some tomato sauce to a serving platter. Transfer a cutlet onto the plate.
- Filter the cooking juice and transfer it to a saucepan. Add 20 g of Parmesan cheese and let it thicken over high heat. Top the cutlets.
- Garnish with fresh parsley and serve immediately.
