Bologna-Style Pork Cutlet
A delicious, budget-friendly twist on the classic Bologna-style cutlet traditionally made with veal. Thin pork loin scaloppine are breaded and pan-fried in clarified butter, then layered with savory prosciutto and Parmigiano-Reggiano, and finished by simmering in rich stock to melt the cheese and create a flavorful pan sauce.
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🍳 Cooking Flow
Pound thin pork cutlets and season both sides with salt and pepper. → Dredge in flour, egg wash, and breadcrumbs. → Fry in clarified butter until golden and crisp on both sides. → Top with Parmigiano-Reggiano, prosciutto slices, and more cheese. → Add stock, cover to melt the cheese, and glaze with pan sauce before serving.
Cooking Steps
Brief Cooking Order
Pound thin pork cutlets and season both sides with salt and pepper. → Dredge in flour, egg wash, and breadcrumbs. → Fry in clarified butter until golden and crisp on both sides. → Top with Parmigiano-Reggiano, prosciutto slices, and more cheese. → Add stock, cover to melt the cheese, and glaze with pan sauce before serving.
Introduction
A delicious, budget-friendly twist on the classic Bologna-style cutlet traditionally made with veal. Thin pork loin scaloppine are breaded and pan-fried in clarified butter, then layered with savory prosciutto and Parmigiano-Reggiano, and finished by simmering in rich stock to melt the cheese and create a flavorful pan sauce.
Step 1
Place pork loin slices between plastic wrap and gently pound them evenly with a meat mallet into thin scaloppine.
Step 2
Season both sides of the pounded cutlets with salt and black pepper.
Step 3
Set up a breading station: dredge each cutlet in flour, dip into the egg wash with parsley, and press firmly into breadcrumbs to coat thoroughly.
Step 4
Heat clarified butter in a wide stainless steel skillet over medium heat until a pinch of breadcrumbs sizzles immediately upon contact.
Step 5
Lay the breaded cutlets into the pan and fry for a couple of minutes per side until crisp and golden brown.
Ingredients List
Important Notes
Using clarified butter is essential in this recipe because it has a high smoke point and provides a rich, nutty flavor without burning the breading.
Pork loin makes an economical and tender alternative to traditional veal.
Chicken stock or beef stock can be substituted if veal stock is not readily available.
Do not skimp on the Parmigiano-Reggiano cheese; adding layers both under and over the prosciutto helps bond the toppings and enriches the sauce.
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