Suggested wine pairing: Noble Sangiovese
Ingredients for Bolognese Cutlet
For 2 servings
- 2 medium slices Pork or Veal Loin
- 2 thin slices Prosciutto di Parma
- 1 piece Parmigiano Reggiano
- Breadcrumbs (As needed)
- 2 Eggs
- 1/2 cup Stock
- 1/3 cup Extra Vergine Olive Oil (EVOO)
- 1 tablespoon Butter
Add to beaten eggs 1 spoon of grated Parmigiano Reggiano cheese, 2 pinches of salt and black pepper
Soak meat in the egg mix, then coat them in breadcrumbs.
Fry your cutlets in EVOO until both sides are light brown. Place cutlets on a paper-lined dish in order to absorb the oil.
In a saucepan melt some butter, add the cutlets, place one slice of prosciutto and shaved parmesan on top.
Then add 3 tbsp of stock, cover and cook for 5 more minutes.
Plate your cutlets and pour the sauce on top of them.
Lots of people in Bologna use heavy-cream instead of the stock in order to obtain a creamy sauce to season the cutlets. Your choice. But if you deglaze the right way the sauce you will obtain the best result and a healthier meal.
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