Bolognese schnitzel recipe including a short video.
Everyone knows about the famous Wiener schnitzel. Or the equally famous schnitzel Milanese. But one of the best, any yet less known is the schnitzel from “Italy’s pantry”, Bologna. And after a quick look online, I came across this Bolognese schnitzel recipe from whom else but Rick Stein.
This is not my take on it, it doesn’t have a “twist” either. I just made it the way that he made it. Or did he use pork instead of veal in his? I can’t remember. Anyway, I shoot a short video (below) for it as well. If you like schnitzel then you must give this a go.
- 2 pieces veal (250-300 grams each) (any lean piece with not too much fat or sinew)
- 4 spoons white flour
- 1 large egg
- 1 cup breadcrumbs
- 75 grams of grated parmesan
- 4-5 slices Parma ham
- a few parmesan shavings
- olive oil
- one spoon lemon thyme (or normal thyme plus some lemon peel)
- For the potatoes
- 500 grams baby potatoes
- salt and pepper
- 25 grams butter
- 50 ml olive oil
- Get the potatoes to boil in water and a good pinch of salt. Meanwhile prepare the meat.
- Prepare the breadcrumbs coating by mixing together the breadcrumbs, grated parmesan and lemon thyme (or thyme and some grated lemon zest).
- Place the meat between some cling film to protect it and using a meat hammer, rolling-pin or anything else suitable for it, flatten it to about 5-6mm thick.
- Season the meat on both sides with salt and pepper.
- Flour, shake off the excess and coat with egg and breadcrumbs on both sides. Place in the fridge for 15 minutes.
- Now back to the potatoes. Press with a fork to crush them a bit. Season. Fry in 50ml of olive oil and the 25g of butter until golden, then add the rosemary. Keep warm.
- Shallow fry the schnitzel in olive oil a few minutes on each sides until nice and crispy. Being a thin slice of meat it won’t need a lot of cooking.
- Remove and place it on a kitchen towel to absorb the excess fat.
- Discard the oil from the frying pan, keeping just a touch. Place the meat back into the pan and add the Parma ham slices on the top, and shave some parmesan over. Cover and leave on a very low heat for about 3 minutes to melt the cheese.
And that’s the best Bolognese schnitzel recipe ever. And if you don’t want to try it with veal meat, give it a go using pork instead.
More Italian recipes:
- Pasta with chicken livers sauce.
- Fresh cherry tomatoes spaghetti in 15 minutes.
- Quick pasta with only three ingredients.