Cotoletta alla bolognese
 | |
| Alternative names | Petroniana |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Bologna, Emilia-Romagna |
| Associated cuisine | Italian (Emilian) |
| Main ingredients | Veal, ham, Parmesan |
| Ingredients generally used | Eggs, flour |
| Variations | Truffles |
| Similar dishes | Cotoletta alla milanese, faldìa, Wiener schnitzel |
Cotoletta alla bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a traditional dish of the city of Bologna, in the Emilia-Romagna region of Italy.[1][2] It is also known as petroniana, after Petronius, a fifth century bishop and the patron saint of Bologna.[3]
It consists of a veal cutlet (scannello or sottonoce) coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted.
The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.[4]
See also
[edit]
References
[edit]- ^ "Cotoletta alla Bolognese". Accademia Italiana della Cucina (in Italian). Archived from the original on 2019-07-03.
- ^ "Cotoletta alla Bolognese, the Delicious Recipe". La Cucina Italiana. Retrieved 18 June 2024.
- ^ Berardino, Sabino (2017-07-03). "La cotoletta alla bolognese ovvero la "Petroniana" eretica di Lucia Antonelli – Taverna del Cacciatore – Castiglion dei Pepoli (BO)" [The Cotoletta alla Bolognese or the heretical "Petroniana" by Lucia Antonelli - Taverna del Cacciatore - Castiglion dei Pepoli (BO)]. Luciano Pignataro Wine & Food Blog (in Italian). Archived from the original on 2020-08-05.
- ^ "La vera Cotoletta alla Bolognese" (in Italian). Archived from the original on 2019-07-03. Retrieved 2021-10-26.
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