Bolognese cutlet - Traditional recipe from Bologna (Cotoletta alla Bolognese)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

veal cutlets

🥗Healthier: chicken cutlets

💰Cheaper: pork cutlets

Chicken is leaner and more affordable.

Pound the veal cutlets to an even thickness.

Season the cutlets with salt, black pepper, and nutmeg.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into beaten eggs, ensuring it's fully coated.

Coat the cutlet in breadcrumbs, pressing gently to adhere.

Heat olive oil and butter in a skillet over medium heat until shimmering.

Add the cutlets to the skillet, cooking until golden brown, about 4-5 minutes per side.

Remove the cutlets and drain on paper towels.

In the same skillet, add minced garlic and sauté until fragrant.

Deglaze the pan with white wine, scraping up browned bits.

Stir in tomato sauce and simmer for a few minutes.

Return the cutlets to the skillet, spooning sauce over them.

Sprinkle with grated parmesan and fresh parsley before serving.

Serve with lemon wedges on the side.

Cooking Techniques

Spice Level:

Allergens