Sunday Dinner: Cotoletta alla Bolognese

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: Favorite Recipes from the Splendid Cities 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...
Veal Cutlets Milanese Style

Veal Cutlets Milanese Style

Veal Milanese is one of those recipes that you should be able to find on a site called The Italian Chef, but inexplicably it has been absent here up until now. I decided to rectify this, but have been struggling with a write-up to go along with the recipe. Everything I came up with about cutlets being a staple of Italian cooking and the most well known preparation being this classic from Milan just seemed dry and boring. So I thought I would just share a cutlet story from one of my Italy trips. Years ago I took a trip to Sicily with my cousins Sal and Francesca. We have family in a town called Francavilla di Sicilia which is between Catania and Messina. Sal and Frances have family on their mother’s side just outside Catania, and since that is where we flew into we spent the first few days of the trip there before continuing on to Francavilla. On our first day, Sal’s aunt made pasta with a cream sauce. They gave me a bowl the size of a family style serving dish, which had to have one pound of pasta with cream sauce in it. I tried my best to eat it all but could only get three quarters of the way through. After much interrogation about whether I liked it or not I was finally able to convince them that I was just full. However, from that point on all I heard was how I did not eat much. I would be introduced to people, “Questa e Filipo, non mangia troppo (This is Phillip, he doesn’t...