Cotoletta alla Bolognese Ritoccata
A perfect pairing for Mauro Molino's Conca Barolo DOCG, featured in the premium wine club case for June 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Cotoletta alla Bolognese ritoccata
Breaded and fried veal cutlets with cheese and prosciutto
Serves 4
Ingredients
For the Cutlets:
- 4 veal cutlets (from the round or knuckle), pounded thin, bone in preferred
- 2 large eggs
- 200 g (1 ⅓ cups) all-purpose flour
- 200 g (2 cups) plain breadcrumbs
- salt, to taste
- Freshly ground black pepper, to taste
For Cooking:
- 250 g (1 cup) unsalted butter
- 8 slices prosciutto crudo
- 200 g (about 4 cups) Parmigiano Reggiano, shaved
- 200g trifulot (or any other soft truffle cheese)
- 200 g (¾ cup) hot beef broth
Method:
1. Prep the Cutlets
Using a meat mallet, gently pound the veal to even thickness. If the pieces are large, slice them in half for easier handling. Season both sides with salt and pepper.
2. Bread the Cutlets
In a shallow bowl, beat the eggs with a pinch of salt and pepper.
Set up a dredging station: one plate with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, then egg, then breadcrumbs—pressing gently so the crumbs adhere well. Shake off any excess.
3. Fry the Cutlets
Melt the butter in a large pan over medium heat. Once foaming, add cutlets in a single layer (work in batches if necessary do not overcrowd the pan).
Cook until golden and crisp, about 3 minutes per side. Flip and cook the other side.
4. Assemble the cutlet:
- Place all the cutlets in a large skillet.
- Top each cutlet with 2 slices of prosciutto.
- Top with the Parmigiano shavings, and trifulot cheese
- Pour the broth around (not over) the cutlets. Cover with a lid and cook for 2-4 minutes to steam and melt the cheese.
5. Finish and Serve
Plate immediately, spooning a little of the buttery broth from the pan over each cutlet.
