Mangia, Amore: Cooking Cotolette

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In under 2 minutes, Italian chef Riccardo Costa, born and raised in Bologna, Italy, shows how to prepare mouth-watering Cotolette Bolognese style (fried cutlets, Bolognese style), from his cookbook VECCHIA CUCINA, available now on Amazon.com.

Transcripts / Production notes / Scripts

MANGIA, AMORE with RICCARDO COSTA

Ciao, I’m Riccardo Costa.

Today, we’re gonna make Cotolette Bolognese-style, which is fried cutlets, in Bolognese style.

We need: pork chops or cutlets (you can also use chicken), eggs, bread crumbs, parmesan cheese (or parmigiano cheese), prosciutto (sliced) and olive oil (or vegetable oil).

Start by beating 3 eggs.

And now, take a pork cutlet, roll it in a slice of prosciutto, cheese (on both sides), eggs (on both sides), and finally, bread it, and then let it sit on a counter-top.

Now we’re gonna fry our cutlets in half a cup of (boiling) oil.

After 2 minutes, turn it. Once they’re cooked, let them dry on a paper towel for a minute or two.

Now that our cotolette are nice and dry, they are ready to be plated and served.

Mmmm...molto buona!


See more of Riccardo’s Recipes in his cookbook, VECCHIA CUCINA, available now at Amazon.com.

Segment music by Goat 12

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• Italian chef Mangia Amore Bologna Italy Riccardo Costa cotolette bolognese fried cutlets cook cookbook Vecchia Cucina Blitz Entertainment Andre Hereford