Bolognese Schnitzel

CISV Cookbook by CISV Norway

CISV er en religiøst og politisk uavhengig barne- og ungdomsorganisasjon som arbeider for fred ved å skape større forståelse mellom mennesker fra ulike kulturer og nasjoner.

Bolognese Schnitzel



Photo by avlxyz

Bolognese Schnitzel

Serves 10
Prep time 25 minutes
Cook time 35 minutes
Total time 1 hour
Allergy Egg, Gluten
Meal type Main Dish
Misc Serve Hot
Occasion Special occasion
Region Italian
By author Mariarosa's Family (CISV Italy)
An Italian version of an Austrian schnitzel or lumbard cotoletta typical in Bologna: easy, quick and gorgeous!


  • 10 Pork Slices (thin)
  • 2 Eggs
  • Salt & Pepper
  • 10 Ham Slices (thin (like Prosciutto))
  • 10 Parmesan Slices (thin - or fontal or gruyere)
  • 1 cup Broth (Soup)
  • 200g Bread Powder
  • 50g Parmesan
  • 100g Butter



  • Knife
  • Cutting Board
  • Cheese Grater
  • Frying Pan
  • Spatula (to turn the Schnitzel) // Cooking Fork
  • Plates

Alterations for dietary restrictions

  • For Islam: Use only veal instead of pork

Good to know

The German word Schnitzel is the diminutive Snitzel from the Middle High German word Sniz for 'cut'. The term Wiener Schnitzel itself dates to at least 1845. (


Step 1
Beat the 2 eggs with 2 teaspoons of salt and some pepper.
Step 2
Add 50 gr. of parmesan
Step 3
Put the meat slices into the eggs for at least 20'.
Step 4
Cover the meat slices with breadcrumbs
Step 5
Heat the butter in a deep pan (frying pan)
Step 6
Fry the meat on one side, when they are light brown, turn them and fry them on the other side. When turned, add a slice of ham on the top of each one and a slice of cheese too.
Step 7
Add the cup of broth and close the pan for 4-5 minutes at a very light fire. Serve it!

Publisert 3. February 2014, 09:43 · Kategori: Recipe