Cotoletta Alla Bolognese Recipe
Tender veal, breaded, fried, topped with bolognese sauce, a blend of Italian cheese then lightly baked.
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Ingredients
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Veal Cutlets
Bolognese Sauce
Cheese Topping
Method
Prepare the Veal Cutlets
- 1
Season the veal cutlets with salt and pepper on both sides.
- 2
Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Press gently to adhere the breadcrumbs.
- 3
Heat olive oil in a large skillet over medium heat. Fry the cutlets for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels and set aside.
Make the Bolognese Sauce
- 4
- 5
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- 6
Stir in tomato paste, then add crushed tomatoes, white wine, and milk. Season with salt and pepper.
- 7
Simmer the sauce over low heat for 20-25 minutes, stirring occasionally, until thickened and flavorful. Set aside.
Assemble and Bake
- 8
Preheat oven to 375°F (190°C).
- 9
Place the fried veal cutlets in a baking dish. Spoon the Bolognese sauce evenly over each cutlet.
- 10
Top each cutlet with a mixture of Parmigiano-Reggiano and mozzarella cheese.
- 11
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- 12
Serve hot, garnished with additional grated cheese or fresh parsley if desired.
