The Veal Cutlets of Trattoria Battibecco
Biba Caggiano has written some of my favorite Italian cookbooks. Her book Biba’s Italy: Favorite Recipes from the Splendid Cities is one I keep coming back to, and this Cotoletta alla Bolognese is a perfect example of why. The technique of coating the veal cutlets with Parmigiano-Reggiano before breading adds a savory depth that I loved so much I started doing it with my plain veal cutlets too. Topped with prosciutto and melted fontina cheese, this is an elegant dish that will impress at any dinner table.
Recipe Notes
The Parmigiano Coating: This is what sets this recipe apart. Coating the cutlets in Parmigiano-Reggiano before the egg and breadcrumb step adds a layer of savory flavor you don’t get with a standard breading. Try this technique with chicken cutlets too.
Pounding the Veal: An even 1/4-inch thickness is important so the cutlets cook at the same rate. Don’t rush this step. Place the veal between plastic wrap and pound from the center outward.
The Refrigeration Step: Don’t skip the hour in the fridge. It lets the breading set and helps it stay on during cooking instead of falling off in the pan.
Fontina vs. Mozzarella: The original recipe calls for Fontina, which has a nuttier, more complex flavor than mozzarella when melted. It’s worth seeking out. If you can’t find it, fresh mozzarella will work but you’ll lose some of that depth.
The Sauce: The cream and broth sauce is light – it’s meant to be a drizzle, not a heavy coating. It adds just enough richness to tie the dish together.
Chicken Substitute: If veal is hard to find or not in your budget, boneless skinless chicken breasts pounded thin work well with this same preparation.
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The Veal Cutlets of Trattoria Battibecco
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
Description
Reprinted with permission From Biba’s Italy: Favorite Recipes from the Splendid Cities
Ingredients
- 1 pound boneless veal loin, cut into 4 thick slices
- 1 cup freshly grated Parmigiano-Reggiano
- 1–1/2 cups fine dried bread crumbs
- 2 large eggs, beaten in a bowl with a pinch of salt
- 1/3 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- 4 thin slices prosciutto di Parma (about 1/4 pound)
- 4 thin slices Fontina cheese (2 to 3 ounces)
Instructions
- Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
- Spread the Parmigiano and bread crumbs on 2 sheets of aluminum foil. Coat the veal slices with the Parmigiano, pressing the cheese into the meat with the palms of your hands. Dip the cutlets quickly into the beaten eggs, then coat with the bread crumbs. Press the crumbs into the meat with your hands. Place the cutlets on a large platter and refrigerate, uncovered, for 1 hour.
- Heat the oil in a large nonstick pan over medium-high heat. When the oil is nice and hot, add the cutlets without crowding. Cook, turning once, until they have a nice golden crust, about 2 minutes on each side. Drain on paper towels.
- Discard the oil in the skillet, wipe it clean with paper towels, and return it to medium-low heat. Add the butter, cream, and broth, season lightly with salt, and simmer until it begins to thicken, 1 to 2 minutes.
- Meanwhile place a slice of prosciutto and a slice of Fontina over each cutlet. Add the cutlets to the simmering sauce, prosciutto-fontina facing up. Cover the skillet and cook for a minute or two until the cheese is melted.
- Place the cutlets on serving dishes. If needed, reduce the sauce over high heat until thick. Dribble a little sauce over each cutlet and serve hot.
- Prep Time: 15 minutes
- Rest time: 1 hour
- Cook Time: 20 minutes
