Cotoletta Alla Bolognese
The Cotoletta alla Bolognese is a recipe typical of the rich culinary tradition of Bologna. It is a very rich and substantial dish consisting of slices of veal, breaded and fried, then covered with ham and Parmesan cheese and put in a pan over low heat with a lid. The steam will soften the ham and melt the cheese, ending in a delicious result.
- 1 large egg
- 200 g breadcrumbs
- 400 g veal cutlets
- 100 g vegetable oil for frying
- 4 thin slices of ham
- 80 g Parmesan cut into thin strips
- 4 tablespoon hot tomato sauce
Beat the egg with a pinch of salt. Set up two plates: one with the beaten egg and one with the breadcrumbs.
First, dip the veal in the egg, and then lay the veal on the breadcrumbs, covering both sides.
In a large sauté pan, heat the oil until hot, then add the cutlets, making sure they do not overlap, and cook on both sides over moderate heat.
When golden on both sides, lower the heat and arrange a slice of ham on each one with cheese on top. Put the lid on until the cheese has melted.
Serve very hot and garnish with a spoonful of tomato sauce on top.
Sodium: 749mgCalcium: 333mgVitamin A: 156IUSugar: 3gFiber: 2gPotassium: 483mgCholesterol: 92mgCalories: 393kcalSaturated Fat: 5gFat: 11gProtein: 35gCarbohydrates: 37gIron: 3mg