| Cotoletta alla bolognese | |
| Alternate Name: | Petroniana |
| Country: | Italy |
| Region: | Bologna, Emilia-Romagna |
| Course: | Secondo (Italian course) |
| Main Ingredient: | Veal, ham, Parmesan cheese |
| Minor Ingredient: | Eggs, flour |
| Variations: | Truffles |
| Similar Dish: | Cotoletta alla milanese, faldìa, Wiener schnitzel |
Cotoletta alla bolognese 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.
It is often served with truffles, particularly trifola, a small and fragrant white truffle from the Apennines near Bologna). Occasionally some tomato paste is added to the baking pan.
The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.[4]