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Bolognese-Style Chicken Cutlets

4 Servings

35 minutes

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The classic Italian cotoletta alla bolognese is a breaded veal cutlet that is pan-fried, then topped with salty, savory sliced prosciutto and Parmigiano-Reggiano cheese. In an unusual twist, the ham-and-cheese layered cutlets are cooked in a simple pan sauce just long enough to melt the Parmesan; the bottom crust softens but the surface retains its toastiness. For our version, we slice boneless, skinless chicken breasts in half horizontally to create cutlets about ½ inch thick that do not require pounding. To balance the saltiness of the prosciutto and cheese, we make a simple lemony, butter-enriched pan sauce and serve the cutlets with lemon wedges for squeezing.

4

Servings

Tip

Don’t use pre-shredded Parmesan cheese. We found that freshly shredded true Parmesan (Parmigiano-Reggiano) had the best texture when melted. (To shred the cheese, use the small holes on a box grater; a wand-style grater yields a fine, fluffy texture that makes the cheese difficult to divide among the cutlets.) Also, don’t season the cutlets or the breadcrumbs with salt, as the prosciutto and Parmesan provide plenty of salinity. Finally, when adding the water to the pan, be sure to pour it around the cutlets, not on top of them.

35 minutes

Ingredients

  • 2

    8- to 9-ounce boneless, skinless chicken breasts

  • 1

    large egg

Directions

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Reviews
Radford S.

how can I copy recipe to word document?

Nancy A B.

If you are up using a laptop, you could try printing / saving as a pdf. It’s not a word doc, but it’s close.

Jen C.

Very easy to make and tasty. I served with grilled asparagus. Great weeknight meal.