Photograph of the finished Cotoletta alla bolognese

Italy · Thịt bê tẩm bột nướng phô mai Bologna

Cotoletta alla bolognese

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.3 kg
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 320 g
  • Photograph of Parmigiano cheese Parmigiano cheese 280 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 320 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 160 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Beef broth Beef broth 600 ml
  • Photograph of Black truffle Black truffle 20 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Slice the veal into thin sheets (5 mm thick) between two layers of plastic wrap.
  2. 2 Roll the dough in flour, dip it in egg, then coat it with breadcrumbs and pan-fry in butter for 3 minutes on each side.
  3. 3 Fried in butter, not oil; butter is the key flavor element of the Bolognese version.
  4. 4 Arrange slices of prosciutto on top of the meat, then sprinkle a generous amount of parmigiano sauce over it.
  5. 5 Pour the beef broth into the tray around the base of the meat, not on top.
  6. 6 Bake at 200 degrees for 10 minutes until the cheese melts and forms a crust, then sprinkle with truffle slices.

With an appliance

  • Air fryer 45 min

    Replace step 6: steam in a pot at 190 degrees for 8 minutes; do not pour the broth into the basket but simmer it separately to make the sauce.

Start cooking