Imported from Instagram
Bolognese-Style Baked Cutlet (Petroniana)
An oven-baked version of the Bolognese cutlet: breaded chicken baked until golden, then topped with prosciutto crudo and a velvety Parmesan sauce. Crispy on the outside and rich and creamy on top, without frying.
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Ingredients
- 2 chicken breasts (about 1 kg total; lightly pound and flatten into thin, evenly sized cutlets)
- 100 g 00 flour (for breading)
- 400 g breadcrumbs (to be seasoned)
- 3 eggs (beaten)
- salt (to taste)
- pepper (to taste; also for the sauce)
- dried rosemary (to taste)
- dried sage (to taste)
- nutmeg (to taste; also for the sauce)
- 30 g butter (melted, for brushing the cutlets)
- 400 ml whole milk
- 1 rametto fresh sage
- 1 rametto fresh rosemary
- 25 g 00 flour (sifted, to thicken the sauce)
- 100 g Parmesan (grated or to be grated)
- 100 g sweet prosciutto crudo
Steps
- 1
Lightly pound the chicken breasts to make thin cutlets that are as even in thickness as possible.
- 2
Dredge the cutlets in the flour, coating both sides.
- 3
Beat the eggs and dip the floured cutlets into them.
- 4
Season the breadcrumbs with pepper, nutmeg, dried rosemary, and dried sage. Coat the cutlets thoroughly in the breadcrumbs.
- 5
Brush the surface of the breaded cutlets with the melted butter.
- 6
Arrange the cutlets on the rack in the upper part of the oven. Bake in a fan oven at 200°C for about 15 minutes per side, turning them halfway through cooking, until well browned and crisp.
- 7
Meanwhile, heat the milk in a saucepan with the sprig of fresh sage and the sprig of fresh rosemary.
- 8
Remove the herbs from the hot milk.
- 9
Sift the flour into the milk and stir continuously until the sauce becomes thick and velvety.
- 10
Add the Parmesan, nutmeg, and pepper. Continue stirring until smooth and creamy.
- 11
Transfer the cutlets to a baking dish.
- 12
Place the prosciutto crudo on the cutlets and generously coat them with the Parmesan sauce.
- 13
Serve immediately while still hot and crisp.
Notes
The recipe specifies about 15 minutes per side at 200°C in a fan oven on the upper rack; it does not specify a separate preparation time for the sauce. The prosciutto is added after the cutlets are cooked.
Nutrition per serving
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