Coteletta 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 Battibecco

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