The Bolognese cutlet is one rich and hearty recipe, pleasantly tasty and perfect for marinating the cutlet with an even more delicious preparation. Stuffed with ham and mozzarella, it differs from the Milanese cutlet also for cooking.
Bolognese cutlet, which ham do you use?
To prepare the Bolognese cutlet you always use the raw ham. This ingredient also differentiates it from the Aosta Valley cutlet which is instead prepared with cooked ham and provides a filling under breading.
Bolognese cutlet, which cheese to choose?
The cheese used to prepare this recipe is the king of the territory: Parmigiano Reggiano. Choose it not excessively seasoned and cut it into very thin flakes or grate it using a grater with large holes.
The secret ingredient
The cooking of this cutlet is truly unique broth. An ingredient that is not usually used in the presence of fries, but which is used here to prolong cooking for the time necessary to melt the cheese. Although very little broth is used, this tends to decrease the crunchiness of the breading. For a more crunchy result, use only melted butter.
The Bolognese cutlet recipe
Ingredients for 4 people
4 fette of veal breast, 4 slices of raw ham, 4 spoons of parmesan flakes, an egg, breadcrumbs, butter, meat broth, salt, pepper.
Method
Spread the slices of veal with the meat tenderizer and salt them. Shell an egg in a deep dish, add salt and pepper and mix vigorously with the fork. Pour plenty of breadcrumbs onto a smooth plate. Melt about 65 g of butter in a large pan. Pass the meat in the egg and then in the grated bread, pressing against the meat with the back of the hand, to make it adhere well. Put the cutlets in the foamy butter and brown them slowly, making them brown on both sides then, without removing them from the bowl, cover them with the slices of ham and the Parmesan, cut into thin flakes. Add a small ladle of meat broth, put the lid on and keep on moderate heat until the cheese is completely melted.
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