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Wine with food: Cotoletta alla Bolognese with melted cheese alongside a glass of Lambrusco red wine.

Cotoletta alla Bolognese (veal cutlet with Parma ham and cheese)

Cotoletta alla Bolognese is a monument to gastronomy from Bologna and stands for pure culinary luxury. In this recipe, a tender veal escalope is first breaded in the classic way, then topped with the best Parma ham and mature Parmesan cheese. The special feature is the finishing touch in a small amount of meat stock, which keeps the meat juicy and gently melts the cheese. Together with a structured Lambrusco Grasparossa or a Barbera, you will experience a pairing that combines regional authenticity and artisanal perfection. A timeless dish for special occasions that reflects the heartiness of northern Italy to perfection and delights every meat lover with its deep aroma.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main course
Cuisine Italian
Servings 2 Servings
Calories 720 kcal

Cooking utensils

  • 1 Meat tenderizer
  • 1 Pan
  • 1 Schüsseln für die Panierstraße
  • 1 spatula

Ingredients
  

  • 2 Veal escalope from the topside or the back, approx. 150 g
  • 2 Slices of Parma ham
  • 60 g Parmigiano Reggiano freshly grated or sliced
  • 1 Egg
  • 50 g Flour
  • 100 g Breadcrumbs
  • 80 g Butter or clarified butter
  • 100 ml strong meat stock Beef or chicken
  • Salt and white pepper
  • 1 Pinch of nutmeg

Preparation
 

PREPARATION:

  • Carefully pat the veal escalopes flat between sheets of foil.
  • Whisk the egg in a deep dish and season lightly with salt.
  • Place the flour and breadcrumbs on separate plates.
  • Finely grate the Parmesan or slice it into thin slices.
  • Gently heat the meat stock in a small pan.

COOKING STEPS:

  • First turn the cutlets in the flour and tap off any excess flour.
  • Then pass through the beaten egg.
  • Finally, coat in the breadcrumbs and press down lightly.
  • Melt the butter in a large frying pan over a medium heat.
  • Fry the escalopes on both sides until golden brown.
  • Remove from the pan and drain briefly on kitchen paper.
  • Drain the fat from the pan.

DIRECTIONS:

  • Return the schnitzel to the pan.
  • Top each schnitzel with a slice of Parma ham.
  • Spread the Parmesan generously on top.
  • Pour the warm meat stock down the side of the pan.
  • Put the lid on and steam for approx. 2 to 3 minutes over a low heat.
  • The cheese should melt and combine with the stock.
  • As soon as the cheese has a creamy consistency, carefully lift out the escalopes.
  • Serve on warmed plates and drizzle with a little jus from the pan.

SUPPLEMENTS:

  • Mashed potatoes with butter
  • Steamed spinach leaves
  • Roasted artichoke hearts

Nutritional values per portion

Calories: 720kcalCarbohydrates: 28gProtein: 45gFat: 42g
Keyword Bolognese, Cotoletta, italian, Lambrusco, Meat dish, Parma ham, Parmesan cheese, Veal escalope, Wine with food
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