Pork Cutlet Bologna Style is a crispy pan-fried Italian dish featuring thin pork loin cutlets breaded and fried in clarified butter, then layered with prosciutto and Parmigiano Reggiano before finishing in a rich stock-based pan sauce. This budget-friendly version replaces traditional veal without sacrificing authentic technique or flavor.
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If not already thin, place pork loin chops between plastic wrap and pound to an even, thin consistency using a meat tenderizer.
Season both sides of the pork cutlets with salt and pepper.
Prepare a three-stage breading station. Place flour in one shallow dish, bread crumbs in another, and in a third, whisk together the eggs, chopped parsley, and a pinch of salt and pepper.
Dredge each pork cutlet first in flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it's fully coated. Finally, press the cutlet into the bread crumbs, covering both sides completely.
Heat the clarified butter in a large skillet over medium-high heat.
Once the butter is hot (a piece of breading should sizzle immediately), carefully place the breaded cutlets in the pan. Be careful not to overcrowd.
Fry for about 2-3 minutes per side, until golden brown and crispy. Flip once.
Remove the pan from the heat. Sprinkle a generous layer of grated Parmigiano Reggiano over each cutlet.
Lay two slices of prosciutto over the cheese on each cutlet.
Top the prosciutto with another layer of Parmigiano Reggiano.
Return the pan to the heat and pour the stock into the pan around the cutlets.
Cover the pan with a lid and let it simmer for a minute or two, until the stock has reduced slightly and the cheese is fully melted.
Transfer the finished cutlets to a serving plate.
Pour the remaining pan sauce over the top of the cutlets and serve immediately.
Store leftovers covered in the refrigerator up to 2 days; reheat gently in a low oven (300°F) with a lid to restore crispness without drying out.
meat tenderizer or mallet · large skillet with lid
Yes. Veal is the traditional choice; use the same pounding and cooking technique. Chicken breasts work too but cook slightly faster, so monitor for 2–2.5 minutes per side.
Clarified butter is pure butterfat with milk solids removed, allowing it to heat to higher temperatures without burning. It creates a crispier, golden crust than whole butter.
Bread the cutlets up to 2 hours ahead and refrigerate. Fry and assemble just before serving to keep the breading crispy and cheese fully melted.
Beef or veal stock delivers the most authentic flavor. Chicken stock is lighter but still works; use whichever complements your meal best.
Fry 2–3 minutes per side until golden brown and crispy. The internal temperature should reach 145°F, though the crispy exterior and thin cut ensure quick, even cooking.
