food.wikisort.org - Dish

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]

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 faldìa Wiener Schnitzel

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]

See also

• Cotoletta alla milanese
• Faldìa
• Wiener Schnitzel

References

Other projects

• Il Libro di cucina di Wikibooks contiene ricette relative a questo argomento

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