Mangia, Amore: Cooking Cotolette
Independent Films, Web Series, Talk Shows, Documentaries
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.
See more of Riccardo’s Recipes in his cookbook, VECCHIA CUCINA, available now at Amazon.com.
Segment music by Goat 12
© Blitz Entertainment
Year of Production: 2010
Country: United States
- Andre Hereford
- Blitz Entertainment
- Riccardo Costa