Name: Cotoletta alla bolognese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g Veal scaloppine (About 150 g each, pounded to 5 mm.); 80 g Prosciutto crudo (Thin slices of about 20 g each.); 120 g Parmigiano Reggiano (20 g grated for the eggs, 100 g in thin shavings for topping.); 2 pieces Eggs (About 50 g each without shell.); 60 g All-purpose flour (For coating; discard unused flour after breading.); 140 g Fine breadcrumbs (For coating; discard unused crumbs after breading.); 100 g Butter (50 g for each batch.); 100 ml Capon or mixed-meat broth (Keep hot; 50 ml for each batch.); 40 g Plain roast meat gravy (Unsalted, strained, without starch thickener; 20 g per batch.); 40 g Tomato passata (Warm in the small saucepan; 10 g on each cutlet.); 5 ml Lemon juice (For the beaten eggs.); 3 g Salt; 0.5 g Black pepper

Use broad slices of veal topside, each about 150 g. Pound to an even 5 mm and cook two at a time.

By Italia Magnifica · Updated October 2026

Prep: 20 min
Cook: 20 min
Serves: 4
Difficulty: Medium

Cotoletta alla bolognese

Prep 20 min · Cook 20 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

600 g1¼ lb
Veal scaloppineAbout 150 g each, pounded to 5 mm.About 5½ oz each, pounded to ¼ in.
80 g2¾ oz
Prosciutto crudoThin slices of about 20 g each.Thin slices of about ¾ oz each.
120 g4 oz
Parmigiano Reggiano20 g grated for the eggs, 100 g in thin shavings for topping.¾ oz grated for the eggs, 3½ oz in thin shavings for topping.
2 pieces2 pieces
EggsAbout 50 g each without shell.About 1¾ oz each without shell.
60 g½ cup
All-purpose flourFor coating; discard unused flour after breading.For coating; discard unused flour after breading.
140 g1⅔ cups
Fine breadcrumbsFor coating; discard unused crumbs after breading.For coating; discard unused crumbs after breading.
100 g3½ oz
Butter50 g for each batch.1¾ oz for each batch.
100 ml½ cup
Capon or mixed-meat brothKeep hot; 50 ml for each batch.Keep hot; 3½ tbsp for each batch.
40 g1½ oz
Plain roast meat gravyUnsalted, strained, without starch thickener; 20 g per batch.Unsalted, strained, without starch thickener; ¾ oz per batch.
40 g1½ oz
Tomato passataWarm in the small saucepan; 10 g on each cutlet.Warm in the small saucepan; ¼ oz on each cutlet.
5 ml1 tsp
Lemon juiceFor the beaten eggs.For the beaten eggs.
3 g½ tsp
Salt
0.5 g¼ tsp
Black pepper

Equipment

Meat mallet
Three shallow dishes
30 cm frying pan with lid
Two small saucepans

Method

Place flour and breadcrumbs in separate dishes. Beat the eggs in the third dish with 20 g grated Parmigiano Reggiano, lemon juice, salt and pepper. Pat the veal dry and pound to an even 5 mm thickness.Place flour and breadcrumbs in separate dishes. Beat the eggs in the third dish with ¾ oz grated Parmigiano Reggiano, lemon juice, salt and pepper. Pat the veal dry and pound to an even ¼ in thickness.
Coat each slice lightly in flour, dip in the egg mixture and press into the breadcrumbs on both sides. Keep the breaded slices separate. Warm the broth and passata in small pans.Coat each slice lightly in flour, dip in the egg mixture and press into the breadcrumbs on both sides. Keep the breaded slices separate. Warm the broth and passata in small pans.
Melt 50 g butter in the frying pan over medium heat. Add two cutlets and fry for about 3 minutes per side, until the crust is golden and the veal is cooked through. Reduce the heat if the butter darkens rapidly.Melt 1¾ oz butter in the frying pan over medium heat. Add two cutlets and fry for about 3 minutes per side, until the crust is golden and the veal is cooked through. Reduce the heat if the butter darkens rapidly.
Top each cutlet with a prosciutto slice and its share of the cheese shavings. Add 50 ml hot broth and 20 g gravy around the edges. Cover and cook gently for 3–4 minutes, until the cheese melts. Transfer to two warm plates and spoon over a little pan juice.Top each cutlet with a prosciutto slice and its share of the cheese shavings. Add 3½ tbsp hot broth and ¾ oz gravy around the edges. Cover and cook gently for 3–4 minutes, until the cheese melts. Transfer to two warm plates and spoon over a little pan juice.
Wipe out any dark crumbs. Repeat the frying and covered finish with the remaining butter, cutlets, prosciutto, cheese, broth and gravy. Divide the warm passata between the cutlets and serve immediately.Wipe out any dark crumbs. Repeat the frying and covered finish with the remaining butter, cutlets, prosciutto, cheese, broth and gravy. Divide the warm passata between the cutlets and serve immediately.