 | |
| 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 |
Cotoletta alla Bolognese is a traditional dish of Bologna. It is also known as "Petroniana", after Petronius, a fifth century bishop and the patron saint of the city of Bologna.[1]
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.[2]
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.[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.
- 1 2 "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.
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