Chef’s recipe for a classic cotoletta alla bolognese
What’s better than Italian food? More Italian food, of course! This week, we’ve issued our Chef’s Challenge to Chef Simone Fraternali of Solo Ristorante, who shares his recipe for a classic cotoletta alla bolognese, or pork chop cutlets (cotoletta transla
Instructions
1. Place each pork cutlet between two pieces of plastic wrap and flatten with a meat mallet until about one centimetre thick. Repeat with remaining cutlet and set aside until required.
2. Separately, prepare panko crumbs and combine with salt and pepper. On a large plate, lightly beat eggs and set aside. Lightly dust the cutlets in flour, then coat with egg wash, then breadcrumbs, shaking off excess in between. At the end, sprinkle and press the breadcrumbs down on the cutlets to make a nice thick crust. Place on a baking tray and refrigerate until required.
3. Cut the cherry tomatoes into quarters and thinly slice the basil leaves. Just before serving, add oil, season to taste, toss lightly to combine the ingredients and keep aside.
4. Meanwhile, preheat the oven to 180°C. Heat half the oil in a large frying pan over medium heat, add half the butter and heat until foaming. Add the cutlets to cook, turning once, until golden and cooked through (2–3 minutes each side). Drain on absorbent paper, then transfer to a baking tray lined with absorbent paper. 5. Place a slice of ham and sprinkle grated Parmigiano Reggiano on top of each cutlet and bake in the oven till the cheese is melted and golden brown. Pat away the excess oil with absorbent paper one more time.
6. Serve hot with a side of a cherry tomato salad.