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 |
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).[ citation needed][ original research?] Occasionally some tomato paste is added to the baking pan.[ citation needed][ original research?]
The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004. [3] [2]