Pork chop on the bone dipped in egg, cream and grated Parmigiano-Reggiano before breading. Then pan fried in butter till crisp and golden and only at that point topped with a wafer thin slice of good salt cured prosciutto, a few thin P-Reggiano shavings and a dab of cream. We added a few tablespoons of home made broth and covered the pan leaving it on low hear for a couple of minutes. The broth is absorbed by the bottom half of the Cotoletta and the steam created in the pan melts the cheese and mixes it with cream for a tasty topping. All the best of Bologna in one dish!