Name: Breaded Pork Cutlet with Prosciutto and Cheese (Cotoletta alla Bolognese)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and black pepper, to taste; 4 eggs, beaten; 500 ml hot chicken stock, or water; 400 g Grana Padano, thinly sliced; 8 slices of prosciutto (Parma ham); 4 large pork or veal cutlets (thick slices, about 250 g each); 300 g plain flour, to dust; 4 cloves of garlic, unpeeled; 1 sprig of sage; 200 g clarified butter; 200 ml vegetable oil; 1 kg breadcrumbs, to coat

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

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.

Ingredients

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Ingredients

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