It’s a veal or pork cutlet with Parma ham and Parmigiano. It is also known as the “Petroniana cutlet” in honor of Saint Petronio, the patron saint of Bologna.
It’s a delicious, nourishing dish, rich in flavour that melts in your mouth, it’s the symbol of Bologna defined “the fat”, it’s absolutely a must try!
Let’s prepare it together …
Ingredients list: (for 4 persons)
4 veal chops
2 eggs
150g (1 1/3 cups) (5,3oz) grated parmigiano
50g (1,7oz) parmigiano flakes
8 slices of Parma ham (Parma cured ham)
A bit of milk or fresh cream
150g (1 1/3 cups) (5,3oz) breadcrumbs
100g (3,5oz) butter