📝 About This Recipe
Hailing from the heart of Bologna, this decadent dish—also known as Cotoletta alla Petroniana—takes the concept of a breaded cutlet to celestial heights. Unlike its Milanese cousin, this veal cutlet is fried in butter, crowned with savory Prosciutto di Parma and aged Parmigiano-Reggiano, and then finished in a rich meat broth to melt the flavors together. It is the ultimate expression of Emilian luxury: crispy, salty, creamy, and undeniably soul-warming.
🥗 Ingredients
The Meat
- 4 pieces Veal Chops or Cutlets (bone-in or boneless, pounded to 1/2 inch thickness)
- to taste Salt (fine sea salt)
- to taste Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with a pinch of salt)
- 1.5 cups Breadcrumbs (fine, dry breadcrumbs (not Panko))
- 2 tablespoons Parmigiano-Reggiano (finely grated into the breadcrumbs)
The Topping and Finishing
- 100 grams Butter (clarified butter or high-quality unsalted butter)
- 4 slices Prosciutto di Parma (thinly sliced, high quality)
- 60 grams Parmigiano-Reggiano (shaved or thickly grated)
- 1/2 cup Beef or Capon Broth (rich, homemade preferred)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Prepare the veal by placing the cutlets between two sheets of plastic wrap and gently pounding them with a meat mallet until they are an even 1/2-inch thickness. Season both sides lightly with salt and pepper.
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2
Set up three shallow bowls for your breading station: the first with flour, the second with the beaten eggs, and the third with the breadcrumbs mixed with 2 tablespoons of grated Parmigiano.
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3
Dredge each cutlet in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then press firmly into the breadcrumb mixture to ensure a thick, even crust.
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4
In a large heavy-bottomed skillet, melt the butter over medium heat. Wait until the foam subsides and the butter is shimmering but not smoking.
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5
Place the cutlets in the skillet (work in batches if necessary) and fry for about 3-4 minutes per side until they are beautifully golden brown and crispy.
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6
Once fried, remove the cutlets briefly to a plate and wipe any burnt breadcrumbs from the pan, leaving a thin layer of fat.
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7
Return the cutlets to the pan. Lay one slice of Prosciutto di Parma over each cutlet, folding it to fit the shape of the meat.
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8
Top the prosciutto with a generous mound of shaved Parmigiano-Reggiano and a tiny dusting of freshly grated nutmeg.
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9
Carefully pour the meat broth into the bottom of the pan (not over the meat). Immediately cover the skillet with a tight-fitting lid.
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10
Simmer on medium-low for 2-3 minutes. The steam from the broth will melt the cheese into a creamy blanket and soften the prosciutto, while the bottom of the cutlet absorbs the savory liquid.
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11
Remove the lid once the cheese has melted into a 'cream' and the broth has mostly reduced into a glaze.
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12
Transfer to warm plates and spoon any remaining pan juices over the meat. Serve immediately while the cheese is gooey.
💡 Chef's Tips
Use high-quality butter for frying; the flavor of the butter is central to the dish's profile. Do not over-salt the meat initially, as both the Prosciutto and Parmigiano-Reggiano provide significant saltiness. If you want an even richer version, some Bolognese nonnas add a tablespoon of heavy cream to the broth in the pan. Ensure your broth is hot when adding it to the pan to avoid dropping the temperature too quickly. For the most authentic texture, use a meat mallet to break down the fibers of the veal, making it fork-tender.
🍽️ Serving Suggestions
Pair with a glass of Lambrusco di Sorbara—the bubbles and acidity cut through the richness of the cheese and butter. Serve alongside a simple side of buttered mashed potatoes or roasted potatoes with rosemary. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the heavy cutlet. Traditionalists often serve this with sautéed spinach or Friggione (a Bolognese onion and tomato dip). Finish the meal with a simple espresso to balance the decadence of the meal.