Cotoletta alla bolognese
Cotoletta alla Bolognese is a typical dish of Bologna. It is also known with the name of "Petroniana",[1] named after a fifth century bishop and the patron saint of the city of Bologna, Petronius.
 | |
| Alternative names | Petroniana |
|---|---|
| Type | Meat entree |
| Course | Main |
| Place of origin | Italy |
| Region or state | Emilia-Romagna |
| Serving temperature | Hot |
| Main ingredients | Veal, ham, Parmesan cheese |
| Ingredients generally used | Eggs, flour |
| Variations | truffles |
| Similar dishes | cotoletta alla milanese faldìa Wiener Schnitzel |
It consists of a veal cutlet (scannello or sottonoce) breaded 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, bake in the oven until the cheese has melted.[2]
A known version is the one with truffles: once it comes out of the oven, it is covered with truffles (or rather "trifola", a small and very fragrant white truffle from the Apennines near Bologna). It is the custom of some to put a bit of tomato paste in the baking pan to bake.
The recipe has been deposited by the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.[3][2]
See also
References
- 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.
- "Cotoletta alla Bolognese". Accademia Italiana della Cucina (in Italian). Archived from the original on 2019-07-03.
- "La vera Cotoletta alla Bolognese" (in Italian). Archived from the original on 2019-07-03. Retrieved 2021-10-26.
