Breaded Pork Cutlet with Prosciutto and Cheese

If you love Italian food, you’ve likely heard of cotoletta, or its more famous version, the Milanese, which is a breaded veal cutlet fried in butter until golden and crispy. Think of this Bolognese version as a Milanese on steroids – where prosciutto and cheese are added for an extra indulgent twist. While traditionally made with veal in Emilia Romagna, many make this dish with pork as it pairs beautifully with prosciutto.