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Mortadella cutlets and coleslaw. Bologna meets New York

Cotolette di mortadella e coleslaw

Mortadella cutlets make me think of last summer when I cooked them after a long time.

After a ten-day holiday in the Tuscan Romagna, where I hadn’t been since I was a child, we moved to Bologna.

We have had a good time on holiday.
August had just started, and we preferred Casa Nora to our flat in the center, a warm attic. Casa Nora is a family home close to Bologna, surrounded by a big garden, which we transformed into a room&breakfast.

Mortadella cutlets and coleslaw

A different holiday

Every year, in August, we close Casa Nora to be free to do some maintenance work. So the idea was to stay a few days, work calmly, and leave for other holidays.

A few days turned into weeks I won’t forget.
Three weeks of sleeping and reading. Enjoying a place in almost the countryside. The villa is immersed in a large garden, overlooking a public park and close to the Bolognese countryside.

Every year, in August, we close Casa Nora to be free to do some maintenance work. So the idea was to stay a few days, work calmly, and leave for other holidays.

I had breakfast listening to the birds sing; I drank coffee in the garden watching Emma-the-dog walk into the garden; I picked up sticks and swept the dry leaves.

In the kitchen between preserves and gastronomic tests

I cooked a lot.
New dishes, adjusting if necessary. And tested family recipes.

I dedicated many days to the winter pantry, preparing bottles of passata di pomodoro and jars of jams.

From the kitchen window, which overlooks a large portion of the garden, I used to watch the pheasants arrive in the evening while something was cooking.

Every week, with my husband, we chose two recipes to cook at the weekend: one traditional and one to experiment with for the first time.

The proposal of the mortadella cutlets was well received.

Said and done.

Mortadella cutlets and coleslaw

Mortadella cutlets

A few days ago, my husband came home with a twinkle in his eye and a bottle. It is the red wine that accompanied the August cutlets.

As well as the famous cotoletta alla Bolognese, the mortadella cutlets are also worth tasting. However, you will hardly find them on the menu of any restaurant, so it is best to take note of the recipe and cook them at home.

The recipe is easy to make.
The mortadella, cut thickly, must soak in milk for a while before being double-breaded and fried.

Very simple but, be careful…

Put the cutlets twice in egg and breadcrumbs to prevent the coating from coming off the smooth bologna meat.

I’m not going to write about how good and beautiful the mortadella cutlets are. But I can say that I’m pretty sure that if you cook this dish, everyone will love you.

On this occasion, I served the dish with the famous American coleslaw. The name comes from the Dutch koolslaw (kool means cabbage, and sla salad).

You know, there are many versions, although the most famous is the New York version, which you often find with a hamburger or fried chicken.

It is a salad of cabbage and carrots, both raw, dressed with yogurt sauce.

Does it seem a strange combination of Bologna cutlets and coleslaw?
If you try the two recipes together, you will see how perfect this salad is as an accompaniment to a fry-up.

But most importantly, you should know that my kitchen is home to recipes and flavors from all over the world. It is only here on the blog that I have decided to share the Italian ones and, in particular, the traditional dishes from Bologna and Romagna.

Today I have opened up the kitchen a little more than the blog door, and who knows whether this decision, taken by accident, not bring some news.
In the meantime, I leave you with both recipes.

Buona cucina, Monica

Cook with me

They are similar but different recipes. Stecchi alla Bolognese (HERE), or Petroniani, are cubes of mortadella and cheese, wrapped in béchamel sauce, breaded and fried, and can be served as an appetizer.

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Mortadella cutlets and coleslaw

Coleslaw recipe

Mortadella cutlets and coleslaw

serves 4
List of the Ingredients

4 slices of mortadella, 80-100 g each
1/2 liter of milk
2 eggs
grated parmesan cheese, 40g
Breadcrumbs, approx. 200g
salt, pepper, nutmeg

Coleslaw
cabbage, approx. 400g
2 carrots
natural white yogurt, 100g
sweet mustard, 1 tablespoon
Mayonnaise, 1 tablespoon
chives, olive oil, salt and pepper to taste.

Method

Get some slices of mortadella about 1 cm high and weighing 80-100 g each.

Place the mortadella in a baking dish and cover it with milk. Place in the fridge and leave to rest for an hour.

In the meantime, peel and cut the cabbage into thin slices.
Make the same with the carrots using a potato peeler or cutting them into julienne strips.
Dry the vegetables well.

Chop the chives finely and set them aside.

Mix the yogurt with mustard and mayonnaise, dress the vegetables with the sauce, season with oil, salt, and pepper.

Add the chives, cover the salad and leave to rest in the fridge.

In a soup plate, mix breadcrumbs, grated Parmesan cheese, a pinch of salt, and, if you like, nutmeg.

In another, beat the eggs with a pinch of salt.

Now everything is ready. Prepare the frying pan with the seed oil and bring it to temperature.

Using a tong, pick up the mortadella cutlets from the milk, one at a time.

Dip in egg, roll in breadcrumbs, roll again in egg, and then again in breadcrumbs.

Fry the cutlets in hot oil for about 2-3 minutes, until nicely colored.

Serve the cutlets hot with coleslaw or any side dish you like.

Mortadella cutlets recipe

Bologna Mortadella

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