Cotoletta alla Bolognese

A crumbed cutlet covered with ham and parmesan and finished in broth in the oven.

Pork, Beef, Veal, Egg. Not vegetarian — contains beef, chicken broth, parmesan whose rennet the source does not name, pork, veal.

Ingredients

• 4 veal escalopes, about 150 g each
• 2 eggs, beaten
• 150 g fine dry breadcrumbs
• 60 g plain flour
• 80 g butter
• 8 slices prosciutto crudo
• 120 g parmesan, in shavings
• 250 ml beef or chicken broth
• 1/2 teaspoon salt

Method

1. Beat the escalopes thin. No bone here — these are boneless and go into a dish rather than staying in a pan.
2. Flour, egg and crumb each one. The flour is needed this time because the crust has to survive being wetted.
3. Fry them in the butter for 2 minutes a side, just to set and colour the crust. They are NOT cooked through at this stage.
4. Lay them in an oven dish, cover each with two slices of prosciutto and a good heap of parmesan shavings.
5. POUR THE BROTH AROUND THEM, not over. It should come a centimetre up the sides and no higher: the bottom of the crust softens and takes up the broth while the top stays crisp under the cheese.
6. Bake at 190C for 12 minutes, until the parmesan has melted and begun to brown.
7. THIS IS A WET DISH and the milanese is a dry one. Served with a spoon for the broth, which is the opposite of serving a cutlet with a wedge of lemon.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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