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Bolognese-Style Pork Cutlets

4 Servings

50 minutes Plus chilling

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Classic cotoletta alla bolognese are pan-fried breaded veal cutlets topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. After frying, the crisp cutlets usually are placed in a simple pan sauce and cooked just long enough to melt the cheese. For our version, instead of veal we use pork tenderloin, which is similarly mild in flavor, and we layer the prosciutto slices onto the cutlets, under the breading, to better integrate them into the dish. For an extra-crisp crust, we use Japanese-style panko breadcrumbs, but we lightly crush them before use so the breading isn’t overly light and airy. Our method for melting the cheese keeps the bottoms of the cutlets crisp, and the lemon-spiked sauce, served on the side, brightens up all the rich, salty flavors.




Don’t pound the pork without using plastic wrap. The plastic wrap prevents the meat pounder from sticking to the meat, thereby helping to avoid tears. This is especially important when the meat is pounded very thin, as it is here. After pounding the cutlets, season them only with pepper, not with salt, as the prosciutto and Parmesan provide lots of salinity. Finally, when adding the water to the pan of fried cutlets, make sure to pour it around them, not on them.

50 minutes

Plus chilling


  • cups panko breadcrumbs

  • Ground black pepper


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October 19, 2023
Superb recipe
Great flavor and very tender, and wonderful sauce. Takes time but my wife loved it!
Paloma C.
June 6, 2023
Simple recipe, easy to follow yet it's amazing.
Jim K.
March 18, 2023
5+ Stars!
Delicious, authentic, and easy.
Bill O.
May 30, 2022
Great Dish
We've got friends who love pork tenderloin, so we made this for them. Turned out great. The lemon brings a nice touch to it.
Busboom S.

Would it be possible to use veal that has already been pounded instead of the port tenderloin?

Lisa G.

I used veal chops pounded thin and they were delicious!

Lynn C.

Hi Busboom -

Definitely! We think this would be great with veal.

The Milk Street Team

Michael T.

I loved the recipe and will use it again. However, I found it the techniques used while interesting, increased the complexity of the execution. It seem a lot of effort was made to use only one skillet over and over. Not necessary unless you only have one burner. The size of the cutlets requires at least two turns in a 12 inch skillet; no avoiding that but the cheese can be melted under a broiler and the sauce can be made in a small saucier. I expect the breading can also be done some time ahead so that the final cooking and plating can be done quickly.

Thomas M.

Great ideas. I have a cask iron skillet that I use on my gas grill. I think if I make the sauce separately, as you suggest, I can do everything else on the grill.

Celia C.

I was thinking the same thing. I will make the sauce ahead of time. Then we can serve as soon as the cutlets are done.

Celia C.

I was thinking the same thing. I will make the sauce ahead of time. Then we can serve as soon as the cutlets are done.

Paul W.

We love this recipe and have now made it several times. Tonight I had some leftover pesto alla Genovese from the night before and decided it might be a nice addition. I used a generous teaspoon or maybe more to paint the pounded tenderloin before I applied the prosciutto. The rest of the process was the same as outlined in the recipe. The pesto added yet another layer of flavor to a great dish. It was also fun to combine two Milk Street recipes into one.