Bolognese-Style Pork Cutlets
- Makes4 servings
- Cook Time50 minutes
- Active time plus coolingPlus chilling
- 5
Classic cotoletta alla bolognese are pan-fried breaded veal cutlets topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. After frying, the crisp cutlets usually are placed in a simple pan sauce and cooked just long enough to melt the cheese. For our version, instead of veal we use pork tenderloin, which is similarly mild in flavor, and we layer the prosciutto slices onto the cutlets, under the breading, to better integrate them into the dish. For an extra-crisp crust, we use Japanese-style panko breadcrumbs, but we lightly crush them before use so the breading isn’t overly light and airy. Our method for melting the cheese keeps the bottoms of the cutlets crisp, and the lemon-spiked sauce, served on the side, brightens up all the rich, salty flavors.
Don’t pound the pork without using plastic wrap. The plastic wrap prevents the meat pounder from sticking to the meat, thereby helping to avoid tears. This is especially important when the meat is pounded very thin, as it is here. After pounding the cutlets, season them only with pepper, not with salt, as the prosciutto and Parmesan provide lots of salinity. Finally, when adding the water to the pan of fried cutlets, make sure to pour it around them, not on them.
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