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Sunday Dinner: Cotoletta alla Bolognese

Earlier in the week I featured a recipe for Veal Cutlets Milanese that was pretty popular. So, I thought I would keep the cutlet theme going by recommending a very different style from The Italian Chef archives for your Sunday dinner this week.

The Veal Cutlets of Trattoria Battibecco is a variation on Bolognese Style Veal Cutlets that we got permission to reprint from the excellent cookbook Biba’s Italy by Biba Caggiano. The cutlets are coated in Parmagianno-Reggiano cheese before being breaded and fried, topped with Prosciutto di Parma and Fontina cheese, then finished in a reduction of cream, butter and broth. The last time I made this I served it with some asparagus tossed in olive oil, salt and pepper then baked in the oven at 350 degrees until tender (about 10 to 15 minutes).

Recipe:
The Veal Cutlets of Trattoria Battibecco

This entry was posted on Thursday, May 6th, 2010 at 10:29 pm and is filed under Cutlets, Sunday Dinner, Veal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses Subscribe to comments

1. Cherine says:

   mmm this sounds really delicious!

   May 14, 2010 @ 1:53 am
   

2. WineDineTv says:

   The last time we had Cotoletta alla Bolognese was in Sienna. This looks so delicious! CHeers,
   Judit & Corina

   May 27, 2010 @ 8:11 pm
   

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