This Bolognese cutlet recipe will help you bring a traditional dish into your home from Bologna, Italy. These cutlets are made with tender veal that is breaded and fried so it becomes golden and crispy. Complete with a topping of prosciutto and melted cheese, these cutlets are delicious to have for dinner with roasted potatoes and blanched green beans or asparagus.
To make this Bolognese cutlet recipe, you begin by breading slices of veal before frying them in hot oil until they are cooked through and golden brown. Then, they get placed in a baking dish before being topped with slices of prosciutto and parmesan cheese, and baked in the oven.
What is This Bolognese Cutlet Recipe?
This Bolognese cutlet recipe is inspired by a traditional veal dish that originated in Bologna, Italy. The veal cutlets are pounded thinly, breaded, and fried, and commonly have prosciutto and parmesan cheese on top.
Pro Tips
- Make sure that you pound the veal thinly for this Bolognese cutlet recipe.
- Use separate hands for when you dip the veal cutlets in the wet ingredients and dry ingredients as this will prevent the dry mixture from caking on your hands.
- Thoroughly heat the oil before you start cooking the cutlets as you want them to start cooking quickly.
- Use tongs so you can easily turn the cutlets as they are cooking.
Frequently Asked Questions
Can You Use Another Type of Meat for Bolognese Cutlets?
Yes, you can! While this dish is traditionally made with veal, feel free to use chicken or pork instead. The main goal is to have thin slices of meat that will be tender once cooked.
What is Good to Serve With Bolognese Cutlets?
Bolognese cutlets are delicious with roasted potatoes, celery salad, or a simple fresh green salad. You could also serve them with any green vegetables such as steamed asparagus, broccoli, or Brussels sprouts.
What Can I Replace Parmesan Cheese With?
If you don’t have parmesan cheese on hand, the best replacements would be something like asiago, grana padano, or pecorino romano as they will have a similar texture and saltiness.
How to Store Bolognese Cutlets
Leftover Bolognese cutlets can be stored in an airtight container in the fridge for up to 3 to 4 days, and re-warmed in the oven or an air fryer if you have one.
Ingredients
How to Make a Bolognese Cutlet
Coat the veal in the flour and shake off the excess. In a bowl, whisk the eggs with the salt, pepper, and nutmeg.
Coat the veal in the flour and shake off the excess. In a bowl, whisk the eggs with the salt, pepper, and nutmeg.
Dip the veal in the egg mixture followed by the breadcrumbs.
Dip the veal in the egg mixture followed by the breadcrumbs.
Fry the veal in hot oil until golden on both sides.
Fry the veal in hot oil until golden on both sides.
Place the veal cutlets in a baking dish, and top it with the prosciutto and parmesan. Bake them in a 356 F (180 C) oven for 7 minutes.
Place the veal cutlets in a baking dish, and top it with the prosciutto and parmesan. Bake them in a 356 F (180 C) oven for 7 minutes.
Serve and enjoy!
Serve and enjoy!
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