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Veal cutlet with cheese crust or cotoletta alla bolognese

Veal cutlet with cheese crust or cotoletta alla bolognese

Category: Meat dishes
Veal cutlet with cheese crust or cotoletta alla bolognese

Ingredients

veal cutlets on the bone 3 pcs
Parmesan 100 g
Parma ham 100 g
butter 20 g
olive oil 2 tbsp. l.
eggs 2 pcs
breadcrumbs taste
meat broth 150 g
truffle (not used) 30 g
salt pepper taste

Cooking method

  • The recipe for this chop was invented in Bologna and is preserved by Italians as a real treasure. They cook it with other national treasures - Parmesan and Parma ham, as well as adding truffles. I did without the latter and, believe me, even without them it is very tasty!).
  • Roasting a chop in the oven is a quintessentially Bolognese invention and I invite you to follow their example.
  • Gently beat off pieces of meat, trying to give an oval shape, salt and pepper.
  • Next, break the eggs into one container and beat them, pour breadcrumbs into the other.
  • Veal cutlet with cheese crust or cotoletta alla bolognese Dip the cutlets in turn, first in an egg, then in crackers. If desired, the extra crackers can be shaken off, and lovers of a thick layer of breading can repeat both steps.
  • Veal cutlet with cheese crust or cotoletta alla bolognese Then fry the chops in olive oil on both sides for a couple of minutes - until golden brown.
  • Veal cutlet with cheese crust or cotoletta alla bolognese Cut the cheese into thin slices.
  • We transfer the chops from the pan to a paper towel. Then we transfer it to a baking dish (the bottom of the mold is pre-greased with butter).
  • Veal cutlet with cheese crust or cotoletta alla bolognese
  • We put pieces of smoked ham on them, slices of Parmesan on top and send them to the oven, heated to 180 * C.
  • Pour broth into the bottom, which only moistens the bottom.
  • We bake the chops until the broth evaporates and the cheese melts. We take it out of the mold (at this stage it would be necessary to crumble the truffle - we skip this point).
  • Veal cutlet with cheese crust or cotoletta alla bolognese
  • Veal cutlet with cheese crust or cotoletta alla bolognese
  • Very tasty even without truffles! It is easy to prepare and will look good on the holiday table.
  • Happy New Year!

The dish is designed for

3 servings

Time for preparing:

35 - 40 minutes

Cooking program:

oven, stove

 

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