A Classic Italian Recipe: Cotoletta alla Bolognese (Bolognese Veal Cutlet)

A Classic Italian Recipe: Cotoletta alla Bolognese (Bolognese Veal Cutlet)

Learn how to make the classic Italian dish, Cotoletta alla Bolognese! Our step-by-step recipe will have you making this traditional Bolognese veal cutlet in no time.

Enjoy your next Italian feast by learning how to make this classic Bolognese veal cutlet,Cotoletta alla Bolognese. With our step-by-step recipe, you will be able to whip up thisdish in no time for a delicious meal that your whole family will love.

Gather the Ingredients.

Before you get started, make sure you have all the ingredients necessary to make thisBolognese veal cutlet. You'll need 1 1/2 pounds of veal cutlets, 2 beaten eggs, 4tablespoons of plain dry breadcrumbs, 4 tablespoons of grated Parmesan or GranaPadano cheese, 3 ounces of finely chopped pancetta or speck (Italian cured porkshoulder), 1 teaspoon of dried oregano leaves, 2 cloves of garlic (crushed), vegetable oilfor frying, and salt & pepper to taste.

Place the beaten eggs and breadcrumbs in separate shallow dishes. Sprinkle withoregano, cheese, salt, and pepper, and mix the ingredients together to combine. Spreadthe pancetta on a plate and sprinkle with garlic. Dip each veal cutlet one at time into theeggs and breadcrumbs mixture, coating them evenly on both sides. Finally, press downeach cutlet onto the pancetta so that it sticks. Heat a large skillet over medium highheat. Add enough oil to coat the bottom of skillet and fry the veal cutlets until goldenbrown on both sides (approximately 3 minutes per side). Serve hot with your choice ofvegetables or salad. Enjoy!

Prep the Veal Cutlets.

Begin by cutting the veal cutlets into serving-size pieces. Sprinkle salt and pepper totaste on both sides of each cutlet, then use a meat mallet or rolling pin to flatten thepieces until they are about 1/4 inch thick. Dip each piece of veal into the beaten eggsand then roll it in the dry breadcrumbs until completely coated. Now, place the preparedveal cutlets onto a large plate and cover with plastic wrap – set aside in the fridge untilready to cook.

Heat a large skillet over medium-high heat and melt the butter. When the butter startsto foam, add the veal cutlets one at a time into the pan and cook for about two minutesper side. When both sides are lightly browned, use tongs to remove from the pan andtransfer to a plate – cover with foil to keep warm while you prepare the Bolognesesauce.

Sear the Veal Cutlets on Both Sides.

Heat the oil in a large pan over medium-high heat. Once the oil is hot, carefully placethe veal cutlets into the pan and sear them on each side for 2-3 minutes, or until goldenbrown and crispy. With a tongs or spatula, remove each veal cutlet from the pan andtransfer it to a plate lined with paper towels, to absorb any excess oils. Your Cotolettaalla Bolognese are now ready to be served!

This classic Italian dish is easy to make but packed with flavor. To make this recipe, startby pounding the veal cutlets until they are no more than 1⁄2 inch thick. Then, seasonthem generously with salt and pepper and dredge each side in flour. After that, dip theminto a mixture of beaten eggs and milk. Once fully coated in egg and milk mixture, redge the veal cutlets one more time through a plate of bread crumbs. Finally, heatsome oil in a large pan over medium-high heat and sear each side of the cutlet for 2-3minutes, or until golden brown and crispy. Transfer your cooked veal cutlets to a platelined with paper towels to absorb any excess oils - your Cotoletta alla Bolognese is nowready to be served!

Simmer and Serve the Cotoletta alla Bolognese

When the Bolognese sauce is done cooking, spoon it over your cooked veal cutlets thenplace in the oven at 350 degrees Fahrenheit for 20-25 minutes. Once done cooking, letthem cool for a few minutes then serve with a heap of homemade mashed potatoes andyour favorite vegetables! Enjoy this classic Italian dish!

If you want to take this Bolognese veal cutlet dish up a notch, top each cutlet with someshredded Parmigiano cheese and extra herbs. Then, place in the oven at 400 degreesFahrenheit for an additional 5 minutes until the cheeses has melted. You can alsoquickly fry your cutlets on a hot skillet if you'd like some crispy edges but be sure youkeep an eye on them while they are cooking so that they don't burn!. Aside from eatingthem as is, you can also enjoy these cutlets in sandwiches or over pasta dishes – it'stotally up to your tastes and personal preferences!

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