The Tipp
Traditional Bolognese cotoletta
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Why try it
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Tenderized veal cutlet, breaded and browned in lard, then nappéed with broth. The meat remains succulent and tender beneath the melting layer of savory prosciutto crudo and melted Parmigiano Reggiano. The final flavor is opulent and rounded, with a perfect balance between the richness of the cheese and the salty lift of the cured meat.
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