Cotoletta alla bolognese

Cotoletta alla bolognese
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; ; Wiener Schnitzel
	Cookbook: 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.

It consists of a (scannello or ) 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 "", a small and very fragrant white truffle from the Apennines near Bologna).^{[citation needed]}^{[original research?]} It is the custom of some to put a bit of tomato paste in the baking pan to bake.^{[citation needed]}^{[original research?]}

The recipe has been deposited by the at the Chamber of Commerce of Bologna on 14 October 2004.^[3]^[2]

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.
^ ^a ^b "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.