ItalianEmilian
Bolognese-Style Veal Cutlet
by Chef Andrea Larossa · 62K subscribers on YouTube
A traditional Bolognese veal cutlet, breaded and pan-fried, then topped with raw prosciutto and Parmesan cheese.
- Difficulty
- medium
Ingredients
9 itemsMethod
- Tenderize the veal cutlet with a meat mallet.
- Season the cutlet with salt.
- Dredge the cutlet in flour, shaking off excess.
- Dip the cutlet in beaten eggs.
- Coat the cutlet evenly with breadcrumbs.
- Heat clarified butter in a pan over medium heat.
- Fry the cutlet for a few minutes on each side until golden and cooked through.
- Top the hot cutlet with slices of prosciutto crudo and grated Parmesan Reggiano.
- Serve immediately.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
