Menu · 2 components
Cotoletta alla bolognese with a side
Breaded veal cutlet with prosciutto and Parmesan, with French pommes purée; Bolognese friggione of stewed onions and tomatoes or boiled potatoes are further choices.
Menu portion90 min920.4 kcal per menu portion
- Good for lunch
Less suited for dinner.
1Main course
Cotoletta alla bolognese
527 kcal per menu portion · 1 × recipe portion per menu portion
- Low in lactose
Contains: Gluten, Egg, Milk, Celery · May contain: Soy, Mustard, Sesame
Quantities for the whole recipe (4 servings).
Ingredients
- 480 gVeal, leg, top round, cap off, cutlet, boneless, raw
- 25 gWheat flour, white, all-purpose, unenriched
- 2 pieces · largeEgg, whole, raw, fresh
- 15 gCheese, parmesan, hard
- 0.5 5 ml teaspoonLemon juice, raw
- 1.5 gSalt, table
- 0.3 gSpices, pepper, black
- 80 gBread, crumbs, dry, grated, plain
- 60 gButter, without salt
- 60 gHam, prosciutto
- 105 gCheese, parmesan, hard
- 2 15 ml tablespoonSoup, stock, beef, home-prepared
- 3 15 ml tablespoonMeat jus (sugo di carne)
- 40 gTomato products, canned, puree, without salt added
Method
- Trim the veal slices of any membrane and scraps. Pound them between sheets of film to about 5 mm thick, into a neat shape that is wider in the middle and narrower at the ends.
TipSchnitzel: pounding and coatingA schnitzel pounded to an even thickness cooks through all at once, so the thin edge doesn't dry out before the centre is done.Why and howShow less
Why
Pounding thins the slice and evens it out, so it fries evenly within a few minutes and the thin edge does not dry out before the thicker centre is cooked. The strip of fat and connective tissue at the edge of a pork chop shrinks differently from the lean meat in hot fat and makes the slice curl; a few short cuts through that strip prevent it. Wiener Schnitzel, which under Austrian and German food standards must be made from veal (the pork version is called Schnitzel Wiener Art), is fried floating in plenty of lard or clarified butter while the pan is swirled so that the fat also washes over the top; the coating, which is not pressed on, then lifts away from the meat in waves. Czech pork schnitzel is usually fried in a somewhat shallower layer of fat, about 1 cm, without swirling the pan, and its coating stays close to the meat; both styles are correct. Salt and coat the meat just before frying, because a salted slice releases juice to its surface within minutes, which soaks the coating from the inside.
How to do it
- Pound the slices between two sheets of cling film to an even thickness, about 4–5 mm for a classic schnitzel, without tearing them.
- On pork, make several short cuts through the strip of fat and connective tissue at the edge, but don't cut through the slice from edge to edge.
- Salt and coat the meat only just before frying, and don't leave coated schnitzels lying around.
- For a wavy coating, don't press on the crumbs, fry in enough fat for the schnitzel to float and keep swirling the pan.
- Cut chicken breasts into thinner slices before pounding and check doneness with a thermometer (see the Internal temperature of meat card).
If it goes wrong
A coating that has come away won't stick again; finish frying the schnitzel and serve it, and next time dry the meat and coat it just before frying. A tough schnitzel was thick or unevenly pounded and fried too long; dried-out meat can't be fixed, but a sauce or cutting it into strips helps. Finish a schnitzel that is dark outside and raw inside in the oven for a few minutes.
- Beat 2 eggs with 15 g of grated Parmesan, ½ tsp of lemon juice (a few drops), 1.5 g of salt and pepper. Dredge the slices in flour and shake off the excess, dip them in the egg and finally coat them in breadcrumbs, pressing the crumbs on well.
- In a large frying pan heat 60 g of butter over medium heat until it foams. Fry the cutlets in it for 2–3 minutes on each side until golden.
- Lay a slice of prosciutto on each cutlet and top it with Parmesan shavings (105 g in all). Pour 2 tablespoons of hot broth and 3 tbsp of meat juices (sugo di carne) into the pan, cover and leave over low heat for 4–5 minutes until the cheese has melted.
- Transfer the cutlets to warmed plates, spoon the pan juices over them and, just before serving, add a small dab of tomato sauce (about 10 g) to each.
2Side dish
French mashed potatoes (pommes purée) traditional
394 kcal per menu portion · 1 × recipe portion per menu portion
- Vegetarian
- Gluten free
Contains: Milk
Quantities for the whole recipe (6 servings).
or:
- Bolognese stewed onions with tomatoes (friggione) · 118 kcal per menu portion
- Boiled potatoes without butter · 158 kcal per menu portion
Ingredients
- 1,000 gPotatoes, flesh and skin, raw
- 200 gButter, without salt
- 250 mlMilk, whole, 3.25% milkfat, with added vitamin D
- 8 gSalt, table
- 2 lBeverages, water, tap, drinking not counted – removed
- 2 gSalt, table editorial addition
Method
- Wash potatoes of even size, put them in a pot in their skins, cover with 2 litres of cold water with 20 g of salt and bring to the boil. Simmer for about 25 minutes until a knife slides in without resistance.
- Drain the potatoes and peel them while still hot, holding them in a cloth. Immediately pass them through a food mill with a fine disc or a potato ricer into a saucepan. Never use a blender: broken cells release starch and the purée turns gluey.
- Set the pan over low heat and stir the purée with a wooden spoon for 4–5 minutes to drive off moisture; it must not catch. Meanwhile bring 250 ml of milk to the boil.
- Vigorously work 200 g of cold diced butter into the purée a little at a time and add 8 g of salt. Then pour in the boiling milk in a thin stream while stirring constantly, and finally whisk the purée until smooth. Heat it through without boiling and serve at once.
Alternative: Bolognese stewed onions with tomatoes (friggione)
2Side dish
Bolognese stewed onions with tomatoes (friggione)
Quantities for the whole recipe (4 servings).
Ingredients
- 1,000 gOnions, raw
- 75 gTomatoes, red, ripe, raw, year round average
- 1 gSugars, granulated
- 1.5 gSalt, table
- 6 gLard
Method
- Peel and halve the onions and slice them as thinly as possible, ideally on a mandoline. Toss them in a bowl with the sugar and the coarse salt.
- Leave the onions to macerate at room temperature for at least 2 hours; they will release plenty of juice. Meanwhile scald, peel and finely dice the tomatoes.
- Put the onions with the juice they have released and the lard into a wide, heavy pan (the original recipe prescribes aluminium). Cook over very low heat for about 2 hours, stirring often with a wooden spoon so that they never catch, until soft and hazelnut-coloured.
TipSweating and caramelising onionsOnions refuse to be hurried: rush them and they blacken, give them time and they turn golden and sweet.Why and howShow less
Why
Onions are mostly water, and until it has evaporated the surface of the slices can't get much above 100 °C: over gentle heat they simply soften, turn translucent and lose their sharp bite – that is sweating. Only once the water has gone do the sugars start reacting with amino acids in the Maillard reaction and caramelising on their own, producing a golden-brown colour and a sweet, deep flavour. Properly caramelised onions take roughly half an hour to an hour over low to medium heat, depending on the amount; over high heat the edges brown and burn before the centre has softened, and burnt onion turns bitter. A pinch of salt at the start draws water out of the cells by osmosis, so the onions release their juice and soften faster.
How to do it
- To sweat onions, use gentle heat and a little fat, and stir until soft and translucent but not browned.
- Add a pinch of salt right at the start so the onions give up their water faster.
- For golden onions, allow half an hour or more, and raise the heat only once the water has evaporated.
- Dissolve the brown film on the bottom of the pan with a spoonful of water and stir it back in – it's flavour, not burning.
- Use a wide pan so the water has room to evaporate, and stir more often the darker the onions get.
If it goes wrong
Pick out a few burnt bits; if the whole batch tastes bitter, it can't be saved – neither sugar nor cream will reliably mask it, so start again over lower heat. Onions that won't colour are still wet: uncover the pan and let the water cook off.
- Add the tomatoes and cook for about 1.5 hours more, stirring constantly. The friggione is ready when the onions and tomatoes have become a thick cream and the lard forms pinkish bubbles on the surface. Serve warm with boiled meats (bollito misto).
Alternative: Boiled potatoes without butter
Ingredients
- 800 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
Method
- Wash skin-on potatoes and cut into even pieces.
- Cover with water, bring to a boil and cook 18 minutes until tender.
- Drain and serve without butter.
Allergens
Contains: Celery, Egg, Gluten, Milk
May contain: Mustard, Sesame, Soy
Derived from ingredients – check the package label.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Nutrition per menu portion
Per serving
- Protein53.6 g23%
- Fat55.5 g54%
- Total carbohydrate (by difference)52.8 g23%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 920.4 kcal
- Protein
- 53.6 g
- Fat
- 55.5 g
- Total carbohydrate (by difference)
- 52.8 g
- Total dietary fibre (USDA)
- 4.8 g
- Saturated fatty acids
- 32.1 g
- Sodium
- 1,907.6 mg
- Salt (sodium × 2.5)
- 4.8 g
Per 100 g
- Energy
- 200.8 kcal
- Protein
- 11.7 g
- Fat
- 12.1 g
- Total carbohydrate (by difference)
- 11.5 g
- Total dietary fibre (USDA)
- 1 g
- Saturated fatty acids
- 7 g
- Sodium
- 416.2 mg
- Salt (sodium × 2.5)
- 1 g
A dash means the value is unknown, not zero. Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.