Bolognese Schnitzel (Cotoletta alla Bolognese)
Everyone has probably heard of Bolognese sauce, one of the most important pasta sauces at the heart of Italian cuisine. In the Emilia-Romagna region, an equally well-known dish is likely Cotoletta alla Bolognese, which I can only translate as Bolognese schnitzel. When people talk about different classic schnitzel variations, this dish is definitely on that list. It is made from either veal or pork, and nowadays also from chicken. I’ve made it from pork, as I think schnitzels made from it are the softest and juiciest.
The preparation is simple — the schnitzel is breaded in flour, egg, and breadcrumbs, fried in butter or vegetable oil, and after frying, it is topped with a slice of ham and parmesan, which is melted in the oven.
Preparation time: 1 hour
Level: Easy
Servings: For two
Ingredients:
Two 2 cm thick slices of pork loin, pounded to about 0.5 cm thick
Flour for breading
Egg for breading
Breadcrumbs for breading
Sea salt and black pepper for seasoning
Dried oregano for seasoning
Cooking oil for frying
4 slices of Parma ham or other thinly sliced ham of choice
A large handful of Parmesan cheese or cheddar to cover the meat
Preparation:
- Cut two 2 cm thick slices across the grain from the tenderloin, place them between plastic wrap, and pound to about 0.5 cm thick.
- Season the meat with sea salt, black pepper, and dried oregano.
- Bread the meat first in flour, then in beaten egg, and finally in breadcrumbs.
- Fry on slightly higher than medium heat until the schnitzel is nicely golden brown.
- Place the meat on a baking sheet lined with parchment paper and cover each piece with two thin slices of ham.
- Sprinkle the meat with grated Parmesan or cheddar cheese.
- Place the meat in the oven until the cheese has melted.
- Serve with herb potatoes or your favorite pasta.
Ready!!
