04 · Main course
Cotoletta alla Petroniana
Bologna's version of the cutlet. Breaded veal topped with prosciutto and Parmigiano, finished in a little broth with the lid on.
Ingredients
- 4veal cutlets
- 2eggs
- As neededbreadcrumbs
- 4 slicesprosciutto crudo
- 120 gParmigiano Reggiano, shaved
- 1 ladlemeat broth
- As neededbutter
Method
Flatten the cutlets, dip in beaten egg, then coat in breadcrumbs.
Fry in butter until golden on both sides.
Lay a slice of prosciutto and a layer of Parmigiano on each cutlet.
Pour a ladle of broth into the pan, cover, and cook on low until the cheese melts, 4–5 minutes.
Serve immediately, spooning the buttery broth over the top.
Notes · variations & storage
The traditional cut is veal. On a weeknight, pork or chicken works fine.